Grilled Stonefruit with Lemon-Thyme-Vinegar Sauce – GFCFSF

June 29, 2014

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Grilled Stonefruit with Lemon-Thyme-Vinegar Sauce - GFCFSF

Lemon Thyme Vinegar:
1/2 cup white wine vinegar
12 sprigs of thyme
1-2 large pieces lemon rind (use a vegetable peeler)

Sauce:
1/4 cup honey
2 tablespoons Lemon Thyme Vinegar, recipe above

Fruit:
2 tablespoons extra-virgin olive oil, plus more for the grill
2 medium peaches, cut into thick wedges
2 medium plums, halved
3 medium apricots, halved
2 medium nectarines, cut into thick wedges
Vanilla dairy-free ice cream such as So Delicious Vanilla Bean Coconut Milk Dairy-Free Frozen Dessert, for serving

To infuse the vinegar, place all vinegar ingredients into a small sauce pan. Cook down on medium-low heat until volume reduces by about half, stirring occasionally. Pour into a bowl through a strainer, briefly rinse pot to remove any leftover chunks, and replace vinegar in pot.

To make the sauce, add honey to vinegar in saucepan and cook on low heat for 5 minutes, stirring frequently. Set aside.

In a bowl, toss the fruit with the 2 tablespoons of oil. Grill the fruit over high heat, turning, until lightly charred in spots, about 3 minutes. Transfer to bowls, drizzle with the honeyed vinegar and serve with GFCFSF ice cream.

Grilled Stonefruit with Lemon-Thyme-Vinegar Sauce
Grilled Stonefruit with Lemon-Thyme-Vinegar Sauce