Description
While grilling fruits is a popular practice in many cuisines, this specific pairing of grilled stone fruits with burnt honey ice cream draws inspiration from various modern culinary trends that emphasize the use of natural sweetness and intense flavors. Grilled fruits have long been used in Mediterranean cuisine, where the combination of olive oil, honey, and fresh produce is a staple.
Ingredients
For the Grilled Stone Fruits:
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4 peaches, halved and pitted
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4 plums, halved and pitted
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2 nectarines, halved and pitted
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2 tablespoons olive oil (or melted butter for a richer flavor)
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1 tablespoon brown sugar (optional, for added caramelization)
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1 teaspoon ground cinnamon (optional)
For the Burnt Honey Ice Cream:
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1 cup heavy cream
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1 cup whole milk
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2/3 cup honey (preferably raw, for depth of flavor)
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5 large egg yolks
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1/2 cup granulated sugar
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1/2 teaspoon vanilla extract
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Pinch of sea salt
Instructions
Start by heating the honey over medium heat in a small saucepan. Stir occasionally to ensure the honey doesn’t burn. You want the honey to darken to an amber color, with a rich, caramelized flavor. This process should take about 5 minutes. Once it reaches the desired color, remove it from the heat and set aside to cool slightly.
In a separate saucepan, combine the heavy cream and milk. Heat them over medium heat until they begin to simmer. Stir occasionally to prevent the milk from scorching.
In a medium-sized bowl, whisk the egg yolks and granulated sugar together until the mixture turns pale and thickens. Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking continuously to prevent the eggs from scrambling. Gradually add the rest of the cream mixture, continuing to whisk.
Transfer the mixture back to the saucepan and cook over medium-low heat, stirring constantly. The custard should thicken enough to coat the back of a spoon (about 5-7 minutes). Do not allow it to boil, as this could cause the custard to curdle.
Stir in the caramelized honey, vanilla extract, and a pinch of sea salt into the custard. Transfer the mixture to a bowl and let it cool completely. Once cooled, cover the bowl and refrigerate it for at least 4 hours or overnight.
Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions. Once churned, transfer the ice cream to a container and freeze until firm.
Heat your grill to medium-high (about 400°F or 200°C). Alternatively, you can use a grill pan if cooking indoors.
Brush the cut sides of the peaches, plums, and nectarines with olive oil or melted butter. Optionally, sprinkle a little brown sugar and cinnamon over the fruits for additional caramelization.
Place the fruits cut-side down on the grill. Grill each side for about 3-4 minutes, or until you see nice grill marks and the fruits are softened but still hold their shape.
Remove the fruits from the grill and set them aside to cool slightly. They should be tender with a touch of smoky flavor.
Arrange the grilled stone fruits beautifully on serving plates. You can alternate the fruits or group them together for a more refined presentation.
Scoop a generous amount of the burnt honey ice cream on top of or beside the grilled fruits. The contrast between the warm, smoky fruits and the cold, creamy ice cream is what makes this dessert truly special.
For an extra touch, drizzle a little extra caramelized honey over the fruits and ice cream, or sprinkle with fresh herbs like mint to add color and a refreshing note.
Notes
For an extra layer of flavor, try sprinkling some crushed nuts, like pistachios or almonds, over the top before serving. The slight crunch adds a wonderful texture that complements the soft, caramelized fruits. You can also swap the burnt honey ice cream for a scoop of vanilla bean for a simpler yet equally indulgent treat. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Grilling
- Cuisine: Fusion
Keywords: Grilled Stone Fruits with Burnt Honey Ice Cream