Grilled Stone Fruit Antipasto Plate

Grilled Stone Fruit Antipasto Plate Recipe
Photo: Becky Luigart-Stayner
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.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 129
Caloriesfromfat 29 %
Fat 4.1 g
Satfat 0.5 g
Monofat 2.9 g
Polyfat 0.4 g
Protein 1.4 g
Carbohydrate 23.8 g
Fiber 2.9 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 39 mg
Calcium 12 mg

Ingredients

Dressing:
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
Fruit:
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
Cooking spray
Mint sprigs (optional)

Preparation

Prepare grill.

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.

Note:

Richard Ruben,

June 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note