Grilled Summer Stone Fruit With Cherry-Port Syrup Recipe

Name: Grilled Summer Stone Fruit With Cherry-Port Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Syrup:; 1 3/4 cups ruby port; 2/3 cup sugar; 1/4 cup dried tart cherries; 2 tablespoons red wine vinegar; Fruit:; 2 apricots, halved and pitted; 2 peaches, halved and pitted; 2 nectarines, halved and pitted; 2 plums, halved and pitted; 1 1/2 tablespoons canola oil; 1 tablespoon sugar; 1/4 teaspoon ground cinnamon; Cooking spray; 4 cups vanilla low-fat ice cream

Servings: persons

Syrup:
1 3/4 cups ruby port
2/3 cup sugar
1/4 cup dried tart cherries
2 tablespoons red wine vinegar
Fruit:
2 apricots, halved and pitted
2 peaches, halved and pitted
2 nectarines, halved and pitted
2 plums, halved and pitted
1 1/2 tablespoons canola oil
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Cooking spray
4 cups vanilla low-fat ice cream

1
To prepare syrup, combine the first 4 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cook for 10 minutes or until slightly syrupy. Cover and set aside.
2
Prepare grill.
3
To prepare fruit, brush outsides of apricots, peaches, nectarines, and plums with oil, and sprinkle cut sides of fruit evenly with 1 tablespoon sugar and cinnamon. Place fruit on a grill rack coated with cooking spray. Grill 4 minutes on each side or until tender. Place fruit on a cutting board; cool 5 minutes. Cut each fruit half into 4 slices.
4
Place 1/2 cup of ice cream into each of 8 bowls. Top each serving with 8 pieces of fruit and 3 tablespoons syrup. Serve immediately.

887

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Syrup:, 1 3/4 cups ruby port, 2/3 cup sugar, 1/4 cup dried tart cherries, and more.

Yes, Grilled Summer Stone Fruit With Cherry-Port Syrup falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Summer Stone Fruit With Cherry-Port Syrup

How did you like this recipe?

Frequently Asked Questions