• 8servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB9, C
MineralsNatrium, Manganese, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) sugar

  2. 1 teaspoon(s) dried lavender buds

  3. 4 large apricots , halved and pitted

  4. 4 nectarines , halved and pitted

  5. 1/2 pound(s) sweet cherries , pitted

  6. 2 tablespoon(s) fresh lemon juice

  7. 1 1/2 teaspoon(s) finely grated orange zest

  8. 1 tablespoon(s) extra-virgin olive oil , plus more for brushing

  9. Salt

  10. Freshly ground pepper

  11. 1 cup(s) mascarpone

  12. 2 tablespoon(s) honey

  13. 8 slice(s) (1-inch-thick) peasant bread

  14. 8 rosemary skewers , most of the leaves stripped off

Instructions Jump to Ingredients ↑

  1. Put the sugar and lavender in a spice grinder and grind to a powder. In a large bowl, combine the lavender sugar with the apricots, nectarines, cherries, lemon juice, orange zest, and 1 tablespoon of the olive oil. Toss well and season lightly with salt and pepper. Let stand for 10 minutes.

  2. Meanwhile, in a small bowl, stir the mascarpone with the honey, and season with pepper. Brush the bread slices on both sides with olive oil.

  3. Light a grill. Thread the fruit onto the rosemary skewers; reserve any juices in the bowl. Grill the bread over high heat until lightly charred and crisp, about 30 seconds per side. Grill the fruit skewers over moderate heat, basting a few times with the reserved juices, until lightly charred and just tender, about 4 minutes per side.

  4. Spread the honey mascarpone on the grilled bread and halve each slice. Transfer to a platter. Slide the fruit off the skewers onto the bread, drizzle some of the juices over the fruit, and serve.


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