Peaches, nectarines, plums and other summer stone fruit caramelize nicely when grilled, and their natural sweetness is perfectly complemented by a homemade crème fraîche. If you’ve never made crème fraîche, you’ll wonder what took you so long — it’s a snap to make (note that you’ll need to make it a day ahead) and, when lightly sweetened and blended with fresh lemon zest, is absolutely luscious. You can easily serve the fruit and crème fraîche alone, but I love it with a slice of pound cake and a glass of sparkling raspberry lemonade.
4 peaches, nectarines, plums, or other stone fruit, halved with pits removed
1 cup crème fraîche (recipe below)
1/4 cup honey
Sprig of fresh rosemary
1. Mix the honey with two tablespoons of boiling water and add the rosemary. Set aside for 30 minutes, then remove the rosemary.
2. Heat the grill to medium-high and lightly oil the grill so the fruit doesn’t stick. Place the fruit, cut side down, on the grill and cook for a few minutes, then remove and brush the tops of the fruit with a little of the honey-rosemary mixture. Serve the fruit with the crème fraîche on the side for guests to spoon over the fruit.
to make the crème fraîche:
1 cup heavy cream
2 tablespoons buttermilk
1 teaspoon granulated sugar (or to taste)
1/2 teaspoon freshly grated lemon zest
Mix the heavy cream and buttermilk together in a bowl, then cover with a dish towel and let sit overnight, up to 16 hours. Add the sugar and lemon zest, stir well, and refrigerate until chilled.
Leftover Tip: If you have leftover buttermilk, it's easy to freeze to use another time for pancakes, biscuits, or other recipes by freezing it in an ice cube tray. Each portion should be about 2 tablespoons; you can just take out as many cubes as you need, let them thaw, and add them to your recipe!