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‹ All Recipes ‹ Desserts

Grilled Stone Fruit Trio with Lavender Citrus Mascarpone

Celebrate the summer season grilled stone fruit trio served with a decadent sauce laced with our O’Connell Family Estate lavender and citrus.

SERVES: 4 PREP TIME: 10 Minutes COOKING TIME: 8 Minutes

WINE PARING

Pietro Family Cellars My Angelina, White Wine Napa Valley  

SHOPPING LIST

  • 1 Large yellow peach
  • 1 Large nectarine
  • 1 Large pluot
  • 1 Orange
  • 1 Bunch fresh mint
  • 2 Oz. whole raw almonds
  • 8 Oz. Mascarpone cheese

Serves 4

INGREDIENTS

  • 1 Large yellow peach
  • 1 Large nectarine
  • 1 Large pluot
  • ¼ Cup whole raw almonds
  • 2 Tbsp. fresh mint leaves
  • 3 Tbsp. GC Napa Valley Buttery Extra Virgin Olive Oil
  • 1 8 Oz. Mascarpone cheese
  • 1 Orange
  • 1 Tsp. GC Napa Valley Lavender Sugar
  • 1 Tbsp. GC Napa Valley Lavender Honey
  • ¼ Tsp. GC Napa Valley Orange Finishing Sea Salt

TO PREPARE

  1. Wash fruit under cool running water and dry with paper towel. Cut in half and remove seed. Do not peel.
  2. Brush cut fruit with 2 Tbsp. Buttery Extra Virgin Olive Oil and place on hot grill flesh side down.
  3. Grill stone fruit for 3 minutes, flesh side down. Flip over for another 3 minutes. Fruit should be tender when finished with nice grill marks.
  4. Garnish
  5. Wash mint under cold water and dry with paper towel. Layer mint one on top of the other then roll up. Cut mint into thin slices (this cut is called chiffonade) to make 1 Tbsp. Set aside in small bowl.
  6. Coarsely chop almonds in to small chunks. Set aside in small bowl.
  7. Sauce
  8. Zest rind of 1 fresh orange, then squeeze the juice with a hand juicer.
  9. In a mixing bowl, whisk together mascarpone cheese, orange zest & juice, Orange Finishing Sea Salt, Lavender Sugar, and Lavender Infused Honey.

TO SERVE

  • Select a decorative dessert plate.
  • Smear mascarpone sauce in the middle of the plate with a pastry brush or the back of a soup spoon.
  • Slice the stone fruit in to 3/4” wedges. Arrange the fruit overlapping in a row over the top the mascarpone sauce.
  • Garnish: Sprinkle top of fruit with a few pieces of the mint chiffonade. Lightly sprinkle chopped almonds over the top to add a bit of crunch.