Cover Story

Grilled or broiled stone fruits with dark chocolate centers

(Photo by Wendy Maeda/Globe Staff; styling by Sheryl Julian and Catherine Smart)
August 17, 2011

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Perfect for that beautiful farmers’ market fruit that isn’t quite juicy-ripe enough to eat over the sink for breakfast. Choose fruit that’s not too soft, so it holds together on a hot grill or under the broiler. Add chocolate for the last minute of cooking. Finish with a sprinkle of sea salt or confectioners’ sugar, and if you like, generous scoops of vanilla ice cream. If you cannot get the pit out of the fruit, use the tip of a paring knife to ease it out.

2 nectarines, halved and pitted
2 peaches, halved and pitted
2 plums or pluots, halved and pitted
4 tablespoons ( 1/2 stick) butter, melted
3 ounces dark chocolate, cut into 6 squares
Sea salt or confectioners’ sugar (for sprinkling)

1. Light the grill or turn the broiler to high.

2. Dip the cut sides of the fruit halves in butter.

3. To grill: Set the fruit, cut sides down, on the grill. Cook for 3 minutes. Turn and cook cut sides up for 1 minute. Add the chocolate to each center, cover the grill, and cook 1 minute more or until the chocolate melts. To broil: Set the fruit in a broiler pan. Broil 8 inches from the element for 6 minutes until the tops caramelize and the fruit softens. Add the chocolate to each center and return to the broiler for 1 minute more or until the chocolate melts.

4. Sprinkle the fruits with sea salt or confectioners’ sugar. Catherine Smart