Grilled Stone Fruit w/ Creamy Cheese & Sweet Wine Glaze Print Email

Fresh apricots, peaches or nectarines
Sweet dessert wine (pref more than 7% residual sugar)
Soft creamy cheese: Explorateur, Brillat Savarin, crème fraîche, mascarpone, or Humboldt Fog Chèvre*
fresh mint leaves

Split fruit and score three to four times on the skin side. Place in a zip-lock bag and add plenty of dessert wine. Zip up bag and allow from 1-3 hours to marinate/macerate.

Remove from wine (reserve wine) and place on a hot grill pan or clean gas grill to quickly create brown grill marks and heat through.

Meanwhile, simmer reserved wine and reduce to a glaze. Serve warm fruits on an attractive dessert plate topped with or next to a dollop of cheese and drizzle with warm wine glaze. Garnish with julienned mint leaves.

- Chef Mick (Michaelangelo) Rosacci, --