Black pepper and vanilla heighten the sweetness of the stone fruit. Firm fruit holds up best on the grill. Serve this dish as an appetizer or salad course. If you can't find pluots, double up on peaches or plums.
1 tablespoon brown sugar
3 tablespoons white balsamic vinegar
2 tablespoons extravirgin olive oil
2 tablespoons fresh lime juice
2 teaspoons vanilla extract
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/8 teaspoon hot sauce
1 pound firm black plums, halved and pitted
1 pound firm peaches, halved and pitted
1/2 pound firm nectarines, halved and pitted
1/2 pound firm pluots, halved and pitted
Mint sprigs (optional)
How to Make It
To prepare dressing, combine first 8 ingredients in a small bowl, stirring well with a whisk.
To prepare fruit, place fruit on grill rack coated with cooking spray; grill 3 minutes on each side. Remove from grill. Drizzle fruit with dressing. Garnish with mint sprigs, if desired.
I used this "marinade" with chicken breast and peaches in my grill pan last night. The only deviation was sort of accidental: I didn't have vanilla extract and would have omitted it, but accidentally mixed in some red wine that I was drinking instead. It was still delicious! Will definitely make again. By the way, a pluot is a plum-apricot hybrid. There is a wonderful tool on the internet called Google where you can simply look things up such as that for yourself. Just sayin'.... ;-)