Grilled Summer Stone Fruit with Cherry-Port Syrup

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

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 291
  • Calories from fat: 19%
  • Fat: 6.1g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1g
  • Protein: 4.2g
  • Carbohydrate: 49.8g
  • Fiber: 1.7g
  • Cholesterol: 18mg
  • Iron: 0.5mg
  • Sodium: 52mg
  • Calcium: 115mg


  • 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.
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