Inspired by Food & Wine Magazine
It’s time to fill up on your juicy, fleshy stone fruits before they’re gone – peaches, nectarines, plums, and apricots – anything with a pit. Eating in season doesn’t just make for more delicious produce – it makes for healthier fruits & veggies too. We’ve all been there – taking a huge bite into one of those hard, flavourless, poor excuses for a peach during the off-season – it’s just the worst.
When in season, and properly ripe, your fruits will deliver more active, available nutrients. So you’re rewarded for your thoughtful seasonal shopping!
Tip: check for fruit that gives under gentle pressure between your fingertips – this usually indicates that it’s ripe and ready to eat (unless it’s bruised – make sure to check for that first!).
1. Heat BBQ to medium heat.
2. While the BBQ warms up, slice fruit into 3/4-inch rounds (Slicing from the outside-in, towards the pit in the centre. Put a perfect slice along the diameter of your fruit and around the pit. Leave enough flesh on either side of the pit in order to grip it with both hands and twist in opposite directions – freeing the “stone” from the middle.)
3. Once all fruit is sliced up, combine together in a large bowl along with maple syrup and balsamic vinegar. Stir to coat fruit evenly and begin to transfer onto the hot grill of the BBQ.
4. Let cook for 5-10 minutes on one side (getting nice grill marks!) and then flip over using tongs to cook on the other side another 5-10. Keep an eye on it so nothing gets too overdone – removing individual slices as they’re finished. You might find you’d like to “paint on”, some more of the maple syrup/ balsamic combo. Slices will be ready when they’re soft and caramel-y.
5. Transfer to a platter or load straight onto your crepes. Top with goat cheese, pea shoot tops, basil, sliced almonds and a drizzle of maple syrup!