After going to the Farmer’s Market in Muskegon I have developed a friendship with a great family from Bailey. They have orchards and I love trying to find things to make with their fruits. I have been developing some beer ice cream ( sorry not sharing the recipe ) and thought about making a peach wheat beer ice cream but things didn’t turn out as I had hoped because the peaches have too much juice/water in them.
So, I decided to make some grilled fruit for dessert one night and I love bruschetta so I played with some honey and mascarpone (low fat of course) and the taste was out of this world! You can use any fruits that are in season. I used peaches and nectarines ( I wanted some color so I used a bit of sweet cherries too). Enjoy!!!! For comments/questions email firstname.lastname@example.org
NOTE: This can be made Gluten Free by using a different bread for the bruschetta.
1/4 cup sugar
4 large apricots, halved and pitted (not too ripe)
4 nectarines, halved and pitted (not too ripe)
hand full of sweet cherries, pitted
2 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated orange zest
1 tablespoon extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
1 cup low fat mascarpone
2 tablespoons honey
8 1-inch-thick slices of cibatta bread
In a large bowl, combine the sugar with the apricots, nectarines, cherries, lemon juice, orange zest, and 1 tablespoon of the olive oil. Toss well and season lightly with salt and pepper. Let stand for 10 minutes.
In a small bowl, stir the mascarpone with the honey and season with pepper.Spray the bread slices on both sides with Pam Olive Oil Spray.
Light a grill. Grill the bread over high heat until lightly charred and crisp, about 30 seconds per side. Grill the fruit over moderate heat, basting a few times with the reserved juices, until lightly charred and just tender, about 4 minutes per side.
Spread the honey mascarpone on the grilled bread and half each slice. Transfer to a platter. Top with the grilled fruit and drizzle any left over sauce you have. My friend likes to drizzle just a bit of reduced flavored balsamic over the finished plate 🙂