Grilled Summer Stone Fruit with Cherry-Port Syrup

Name: Grilled Summer Stone Fruit with Cherry-Port Syrup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 apricots, halved and pitted; 2 Tbsps canola oil; 59 milliliters dried tart cherries; 0 teaspoons ground cinnamon; 946 milliliters vanilla low-fat ice cream; 2 nectarines, halved and pitted; 2 peaches, halved and pitted; 2 plums, halved and pitted; 414 milliliters ruby port; 2 Tbsps red wine vinegar; 158 milliliters sugar; 1 Tbsp sugar

Grilled Summer Stone Fruit with Cherry-Port Syrup requires approximately 45 minutes from start to finish. This recipe makes 8 servings with 360 calories, 5g of protein, and 7g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. If you have peaches, canolan oil, wine vinegar, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

To prepare syrup, combine the first 4 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cook for 10 minutes or until slightly syrupy. Cover and set aside.

Ingredients you will need

Syrup

Equipment you will use

Sauce Pan

Prepare grill.

Equipment you will use

Grill

To prepare fruit, brush outsides of apricots, peaches, nectarines, and plums with oil, and sprinkle cut sides of fruit evenly with 1 tablespoon sugar and cinnamon.

Ingredients you will need

Nectarine