Grilling with Stone Fruit

When you think of peaches, plums and all your favorite stone fruits of summer, you tastebuds probably start preparing for pie, cobbler and other desserts. But one of my favorite ways to enjoy the fruit is on the grill. They soften, get juicy and the sugars caramelize as they take on a smoky, deep flavor.

You can cut them in half and remove the seed then brush with a little honey, oil and a pinch of salt. After a few minutes on the grill serve the halves topped with ice cream or sweetened mascarpone mixed with ricotta cheese. Drizzle with honey and enjoy. If you’d rather slice the fruit before grilling, then the slices can be served with grilled chicken, pork or on a salad. It’s so easy and adds great flavor.

Peach-Balsamic Glazed Pork Loin

1 pork loin, trimmed of excess fat and silver skin
4 tablespoons balsamic vinegar, divided
2 tablespoons olive oil
Generous pinch of salt and cracked black pepper
2 cloves garlic, minced
2 tablespoons fresh thyme leaves, minced
3 peaches
2 tablespoons honey

Place the tenderloin on a baking dish and add two tablespoons of balsamic, the olive oil, salt, pepper, garlic and thyme. Rub into the pork loin. Marinate for at least four hours or overnight.

Peel the peaches. Slice two of the peaches and set aside. Puree the remaining peach and combine with the honey and remaining balsamic vinegar.

Heat a grill to high. Add the pork to the grill and drizzle over the top any remaining juices or marinade from the bottom of the pan. Turn grill to low baste with the peach-balsamic sauce and close. Let cook for five minutes before turning. Meanwhile, skewer the peach slices and add to the grill. Continue to cook and turn the pork while basting, every few minutes. Remove peaches once they soften and caramelize.

When a meat thermometer inserted into the thickest part of the pork reads 145 degrees remove the pork from the grill. Let rest for five to ten minutes before slicing. Serve pork on a bed of thyme with the grilled peaches scattered around the platter. Serves 4

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