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.


  • 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


  1. Combine the cream, sugar and bay leaf over medium heat; as soon as the mixture starts to bubble at the edges, remove from heat. 
  2. Cool to room temperature, then discard the bay leaf.
  3. Wash the fruit, cut in half and remove the pits. 
  4. Do not peel.
  5. Heat a dry cast-iron skillet or grill
  6. pan on high heat. 
  7. Place the halved
  8. fruit, cut sides down, on the hot
  9. surface. 
  10. Cook for 3 to 5 minutes,
  11. until you see the fruit begin to
  12. release moisture. 
  13. Lift carefully to check the char level… it should bedark brown, not black. 
  14. Remove each piece as soon as it is done.
  15. Meanwhile, pour the bay-infused cream into a mixing bowl; whisk just long enough to form soft peaks.
  16. Arrange the fruit on a plate, cut sides up.
  17. Sprinkle fruit with a pinch of the flaky salt, if using, and drizzle with a small amount of oil.
  18. Add generous dollops of the softly whipped cream. 
  19. Serve warm.
Adapted from Trevor Knotts, corporate chef of the Richmond Restaurant Group for The Washington Post