3 fresh ripe yellow peaches
3 fresh ripe white peaches
3 fresh ripe nectarines
3 fresh apricots
1 pint Bing cherries, pitted
Kitchen pan spray
8 ounces vanilla Mascarpone, sold in most supermarkets
White balsamic reduction (we purchased Alessi brand) or honey
Cut each stone fruit in half and remove the stone. (When cutting, follow the natural line of the fruit). Do this by making the cut all the way around then twisting each half in opposite directions. If the fruit is not perfectly ripe, the fruit may not separate. If this happens, use a paring knife to separate each half from the stone.
Heat a large ribbed grill pan to medium heat.
Spray the cut tops of each fruit as well as the grill pan and grill for 3-4 minutes cut side down to get nice grill marks. Remove to a platter cut side up.
If you haven’t pitted the cherries, do that now and place them on the same hot grill and grill for about 3-4 minutes or until slightly charred.
Pour the cooked cherries over the cooked cut fruit in a random pattern.
Sprinkle the cherry granola over the fruit letting it spill out onto the platter.
Place the mascarpone in a pastry bag with a star tip and squeeze out over the platter in an attractive design.
Finally drizzle the balsamic reduction or honey over the entire platter and serve.
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