Cook's Illustrated

Why and How to Grill Stone Fruit

I would never argue that there’s a better way to enjoy a juicy, fragrant peach, plum, or nectarine than to devour it raw. But one of the great things about the abundance of fruit at this time of year is that you don’t need to limit yourself to just one way of eating it. So consider grilling: It might just be the next best use for peak-season stone fruit. Heating fruit draws out juices, takes aromas to new heights, and intensifies sweetness through caramelization—all of which pair perfectly with the hint of smoke the grill leaves behind. Grilling fruit is also a nice way to take advantage of the heat of your grill before or after you cook the main course.

Before I continue with the mechanics of the recipe, an aside about ripeness: There is no point in grilling rock-hard fruit since it will likely scorch before it softens. A

Vous lisez un aperçu, inscrivez-vous pour en lire plus.

Plus de Cook's Illustrated

Cook's Illustrated4 min de lecture
Testing Remote-probe Thermometers
GOOD FAIR POOR • Test 7 models, priced from about $43 to about $230: 2 pager-style models and 5 smartphone-connected models • Set up all models according to manufacturers’ instructions and pair smartphone-connected models to iPhone • Monitor temperat
Cook's Illustrated6 min de lectureFood & Wine
Smashed Burgers
If the edge-versus-center debate were about burgers instead of brownies, my allegiances would fall squarely with Team Edge—or, in this case, Team Crust. Because as much as I appreciate the beefy, medium-rare middle of a plump, juicy burger, the savor
Cook's Illustrated6 min de lecture
Kitchen Notes
This kitchen tool is a 1970s-era egg slicer manufactured in Bulgaria. Unlike the clamshell style long popular in the United States, this 4 by 4-inch upright design cuts eggs into wedges versus slices. To use it, you place a peeled hard-cooked egg in