4 servings
You can also char the fruit over the direct heat of a hot grill for a few minutes, then move the fruit to the indirect-heat side of the grill and cook, covered, for about 10 minutes.
Make ahead: the infused bay cream can be refrigerated for 2 to 3 days in advance.
Ingredients
- 1 cup heavy cream
- 2 tbs sugar
- 1 bay leaf
- 907 g assorted stone fruits (nectarine,
- plum, peach), washed, halved and pitted
- Flaky sea salt, for garnish (optional)
- Extra virgin olive oil, for garnish
Method
- Combine the cream, sugar and bay leaf over medium heat; as soon as the mixture starts to bubble at the edges, remove from heat.
- Cool to room temperature, then discard the bay leaf.
- Wash the fruit, cut in half and remove the pits.
- Do not peel.
- Heat a dry cast-iron skillet or grill
- pan on high heat.
- Place the halved
- fruit, cut sides down, on the hot
- surface.
- Cook for 3 to 5 minutes,
- until you see the fruit begin to
- release moisture.
- Lift carefully to check the char level… it should bedark brown, not black.
- Remove each piece as soon as it is done.
- Meanwhile, pour the bay-infused cream into a mixing bowl; whisk just long enough to form soft peaks.
- Arrange the fruit on a plate, cut sides up.
- Sprinkle fruit with a pinch of the flaky salt, if using, and drizzle with a small amount of oil.
- Add generous dollops of the softly whipped cream.
- Serve warm.
Adapted from Trevor Knotts, corporate chef of the Richmond Restaurant Group for The Washington Post