ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Summer Stone Fruit with Cherry-Port Syrup

Yield 8 servings
Look for firm fruit, which will maintain its shape when grilled. Use any combination of fruit you prefer.

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

Nutrition Information

  • calories 291
  • caloriesfromfat 19 %
  • fat 6.1 g
  • satfat 2.1 g
  • monofat 2.5 g
  • polyfat 1 g
  • protein 4.2 g
  • carbohydrate 49.8 g
  • fiber 1.7 g
  • cholesterol 18 mg
  • iron 0.5 mg
  • sodium 52 mg
  • calcium 115 mg

How to Make It

  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.