This knife-and-fork dessert from Bottega pastry chef Michael Glissman is a fantastic showcase for seasonal fruit at its peak; caramelizing the fruit on the grill intensifies its flavor. The grilled bread served alongside soaks up the sweet juices.
1/4 cup sugar
1 teaspoon dried lavender buds
4 large apricots, halved and pitted
4 nectarines, halved and pitted
1/2 pound sweet cherries
2 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated orange zest
1 tablespoon extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
1 cup mascarpone
2 tablespoons honey
8 1-inch-thick slices of peasant bread
8 rosemary skewers, most of the leaves stripped off
How to Make It
Put the sugar and lavender in a spice grinder and grind to a powder. In a large bowl, combine the lavender sugar with the apricots, nectarines, cherries, lemon juice, orange zest and 1 tablespoon of the olive oil. Toss well and season lightly with salt and pepper. Let stand for 10 minutes.
Meanwhile, in a small bowl, stir the mascarpone with the honey and season with pepper. Brush the bread slices on both sides with olive oil.
Light a grill. Thread the fruit onto the rosemary skewers; reserve any juices in the bowl. Grill the bread over high heat until lightly charred and crisp, about 30 seconds per side. Grill the fruit skewers over moderate heat, basting a few times with the reserved juices, until lightly charred and just tender, about 4 minutes per side.
Spread the honey mascarpone on the grilled bread and halve each slice. Transfer to a platter. Slide the fruit off the skewers onto the bread, drizzle some of the juices over the fruit and serve.
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