Grilled Stone Fruit
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By Andrew Janjigian
Appears in Cook's Illustrated July/August 2020
The right technique coaxes smoky sweetness from ripe peaches, plums, or nectarines.
WHY THIS RECIPE WORKS
For tender grilled stone fruit, we started by brushing the cut faces of halved ripe peaches, nectarines, or plums with melted butter, which prevented sticking on the grill and helped promote browning. We grilled the fruit cut side down over...