Broiled Stone Fruit with Blenheim Apricot White Balsamic and Thyme over Vanilla Gelato with a Crumbled Cookie Topping
While stone fruits are perfect raw and out of hand, grilling or broiling them caramelizes their natural sugars, giving them a depth of flavor only heat and Mother Nature can create.
Adding our Blenheim Apricot White Balsamic enhances the fruits syrupy-sweetness and will definitely please your summer dinner guests. Use any stone fruits you like; we think the color contrast of apricots and cherries is gorgeous. Plan for one apricot and 2 or three cherries per guest. Serves about 6.
For more recipes featuring Sigona’s Blenheim apricot white balsamic, click here.
Broiled Stone Fruit with Blenheim Apricot White Balsamic and Thyme over Vanilla Gelato with a Crumbled Cookie Topping
While stone fruits are perfect raw and out of hand, grilling or broiling them caramelizes their natural sugars, giving them a depth of flavor only heat and Mother Nature can create. Adding our Blenheim Apricot White Balsamic enhances the fruits syrupy-sweetness and will definitely please your summer dinner guests. Use any stone fruits you like; we think the color contrast of apricots and cherries is gorgeous. Plan for one apricot and 2 or three cherries per guest. Serves about 6.
Ingredients
What you need:
- 6 locally grown Blenheim apricots halved and pitted
- At least 12 to 18 cherries halved and pitted
- 2 Tbsp Sigona’s Fresh Press extra virgin olive oil
- 3 tsp. Sigona’s Blenheim apricot white balsamic
- 1/4 tsp. kosher salt
- A few sprigs fresh thyme
- About 12 gingersnap or amaretti cookies half of them roughly crumbled or chopped
- Vanilla bean gelato or ice cream
Instructions
- In a large bowl whisk together the olive oil, balsamic and salt. Add the stone fruit and thyme, toss to coat. Transfer to a rimmed baking dish and bake for 15 to 20 minutes or until the juices are bubbling and the fruit has started to soften a little.
- Place the fruit under a low broiler for about 5 to 7 minutes or until the fruit takes on a little brown color.
- Scoop gelato or ice cream into six individual serving bowls. Add two apricot halves and a few cherry halves to each bowl. Finish each serving with one whole cookie and some cookie crumbles.
Tried this recipe?Let us know how it was!
