Stone fruit is perfect for drizzling with honey and topping with ice cream. It’s easy to sear the buttered cut sides of the fruit to make grill marks, then flip the fruit and let the juice simmer inside the skin.
4 medium pluots
2 tablespoons melted butter
2 tablespoons honey
1 teaspoon fresh lime zest
1/2 teaspoon cinnamon
Preheat a gas grill on high. Scrape the grill to make sure it is very clean and the fruit won’t stick.
Slice the pluots in half vertically, and remove the pits, forming hollows in the fruit. Place the halves on a plate, cut side up, and brush lightly with melted butter. In a cup, stir the honey, lime zest and cinnamon.
When the grill is hot, place the fruit on the grill, cut side down. Cook until marked, three to four minutes. Turn the fruit over with tongs, then use a small spoon to drizzle the honey mixture into each one. Cook until the fruit is bubbling a little around the edges and the flesh is very soft, about two minutes.
Transfer to a plate and serve hot, topped with ice cream and chopped nuts, if desired.
These sweetened stone fruits make a perfect topping for vanilla ice cream, Greek yogurt or even a green salad.
120 calories, 6 g. fat, 15 mg. cholesterol, 50 mg. sodium, 18 g. carbohydrate, 1 g. fiber, 1 g. protein