Dessert made on the grill? Yep. Chef and host Megan Mitchell shows you how to make a delicious ten-minute summer dessert by grilling peaches and plums. When this lands on the table, you’ll be the grillout’s favorite guest!
--This is a delicious and easy summer dessert that can be made in about ten minutes!
--Substitute any of these fruits for other stone fruits like apricots or nectarines
--Whip the cream to "stiff peaks". This means the cream will stand up on its own when the whisk is removed from the cream.
Grilled Stone Fruit with Grilled Biscotti and Bourbon Whipped Cream
2 plums (or nectarines/apricots)
Vegetable oil, for oiling grill
1 cup heavy whipping cream
2 tbsp. powdered sugar
1 tbsp. bourbon
2 biscotti cookies
2 sprigs mint, stems removed
Preheat grill to medium high heat (375°). Clean and oil the grates.
In a bowl whip the cream, powdered sugar and bourbon until stiff peaks form. Place in the refrigerator until needed.
Halve the peaches and plums and remove the stones.
On the grill, place the fruit cut side down and grill for 4-5 minutes until you see charred marks. Flip and grill for 2 more minutes. Add the biscotti to the grill at this point. Grill about 1 minute per side, until toasted and you see grill marks.
Remove the fruit and biscotti. Let the fruit cool slightly,and then cut into 3-4 wedges per half.
On a large, long platter, mound the whipped cream covering the platter but still leaving room on the sides. Gently place the cut fruit over the whipped cream. Crumble the 2 biscotti cookies over the fruit and cream.Finish with torn pieces of mint.
Serve immediately before the whipped cream melts and while the fruit is still warm.