Comfort Cooking: Grilled Stone Fruit With Lemon Thyme Chantilly

(TV Diner) - Stephanie Sokolove of Boston's Stephanie's on Newbury and Stephi's on Tremont is back in the kitchen.

She has a recipe for making Grilled Stone Fruit with Lemon Thyme Chantilly

4 lg nectarines, ripe but firm, halved and pitted
4 lg peaches, ripe but firm, halved and pitted
5 lg plums, ripe but firm, halved and pitted
G water
1 C dry white wine
2 vanilla beans, split lengthwise
3 sprigs thyme, fresh
1/3 C sugar

Preheat grill to med/high heat.

In a heavy bottomed stock pot bring water, wine, vanilla beans, thyme and sugar to a boil.

Reduce heat to a simmer and add the fruit.

Cover and let simmer for about 5 min.

Remove from poaching liquid, drain well and let cool.

Grill fruit until slightly charred and warm throughout.

Place on a serving platter and top with Chantilly.

Lemon Thyme Chantilly

1 pt heavy cream (whipping cream)
T lemon zest
1 T thyme, fresh, picked and chopped
1/8 C sugar
T vanilla extract
1 tsp cracked black pepper

Combine all ingredients in an electric mixer and beat until just under soft peaks. This will not be like whipped cream thickness, it should still be pourable.

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