Summer is the time for grilling everything — even dessert! You can barbecue almost any fruit, but we love using stone fruits in summer for peak seasonal flavour. Plus, you may be able to buy local for ultimate freshness. This is the perfect recipe for maxing out on outdoor time.
20 minutes soaking time
(if using wooden skewers)
- Canola, vegetable, or grapeseed oil Canola, vegetable, or grapeseed oil
For the brown sugar glaze:
- 3 tbsp (43 g) butter 3 tbsp (43 g) butter
- 1 cup (217 g) Redpath® Dark Brown Sugar, packed 1 cup (217 g) Redpath® Dark Brown Sugar, packed
- ⅓ cup (83 ml) orange juice, preferably freshly squeezed ⅓ cup (83 ml) orange juice, preferably freshly squeezed
- 1 tbsp (6 g) orange zest, finely grated 1 tbsp (6 g) orange zest, finely grated
- ½ tsp (3 g) salt ½ tsp (3 g) salt
- ½ tsp (3 g) ground cinnamon ½ tsp (3 g) ground cinnamon
- ¼ tsp (1 g) black pepper, preferably freshly cracked ¼ tsp (1 g) black pepper, preferably freshly cracked
- ¼ tsp (1 g) cayenne pepper ¼ tsp (1 g) cayenne pepper
- 2 tsp (10 ml) balsamic vinegar (preferably white) 2 tsp (10 ml) balsamic vinegar (preferably white)
- 1 tsp (5 ml) pure vanilla extract (or pure almond extract- see Chef’s Tips) 1 tsp (5 ml) pure vanilla extract (or pure almond extract- see Chef’s Tips)
For the Sweet mascarpone:
- 1 cup (237 g) mascarpone cheese 1 cup (237 g) mascarpone cheese
- 2 tbsp (15 g) Redpath® Icing Sugar 2 tbsp (15 g) Redpath® Icing Sugar
- ½ tsp (2 ml) pure vanilla extract (or pure almond extract) ½ tsp (2 ml) pure vanilla extract (or pure almond extract)
For the grilled fruit:
- 4 apricots, washed, dried, halved, pitted 4 apricots, washed, dried, halved, pitted
- 3 medium peaches and/or nectarines (preferably freestone), washed, dried, halved (or quartered), pitted 3 medium peaches and/or nectarines (preferably freestone), washed, dried, halved (or quartered), pitted
- 3 plums (black or red), washed, dried, halved, pitted 3 plums (black or red), washed, dried, halved, pitted
- 2 tbsp (28 g) butter, melted 2 tbsp (28 g) butter, melted
- Fresh basil or mint sprigs Fresh basil or mint sprigs
- Paper towel Paper towel
- Barbecue (gas or charcoal) OR grill pan Barbecue (gas or charcoal) OR grill pan
- Skewers (wooden or metal 10 to 12 inches) x 12 Skewers (wooden or metal 10 to 12 inches) x 12
- Small bowls x 2 Small bowls x 2
- Whisk Whisk
- Baking sheet Baking sheet
- Parchment paper Parchment paper
- Scale OR dry measuring cups Scale OR dry measuring cups
- Pastry brush Pastry brush
- Measuring spoons Measuring spoons
- Microplane OR fine grater Microplane OR fine grater
- Small heavy-bottomed saucepan Small heavy-bottomed saucepan
- Heatproof rubber spatula Heatproof rubber spatula
- Tongs Tongs
If using wooden skewers, soak in water; 20 minutes.
Grease the cold, clean grill of a barbecue or a grill pan with a paper towel dipped in canola oil (or other oil with a high smoke point) to prevent fruit from sticking.
Preheat the barbecue or grill pan on medium-high heat (375°F–400°F; 190°C–204°C).
For the brown sugar glaze:
In a small heavy-bottomed saucepan, melt butter over medium heat. Add the Redpath® Dark Brown Sugar, orange juice, orange zest, salt, cinnamon, black pepper, and cayenne pepper to the pot.
Bring mixture to a boil, stirring to dissolve the sugar. Boil for 2 minutes while constantly stirring to ensure mixture does not boil over.
Remove from heat and stir in the balsamic vinegar and vanilla extract. Cover to keep warm.
For the sweet mascarpone:
Add the mascarpone to a small bowl. Whisk in the Redpath® Icing Sugar and vanilla extract (or almond extract, if using) until well combined.
Cover and place in the fridge until ready to use.
For the grilled stone fruit:
Line a baking sheet with parchment paper.
Thread the stone fruit onto two parallel skewers. This prevents the fruit from spinning when placing and flipping them on the grill. (See Chef’s Tips)
Thread 4 apricot halves onto a pair of skewers. Repeat process with the remaining 4 apricot halves.
Thread 3 peach (or nectarine) halves onto a set of skewers. Repeat with remaining peaches.
Thread 3 plum halves onto skewers. Repeat process with the remaining plum halves.
Place skewers onto the lined baking sheet, cut-side down. With a pastry brush, lightly brush the skins with the melted butter. Flip skewers over and brush the cut side of the stone fruits well with the remaining butter.
Place the skewered stone fruit onto the preheated grill, cut side down. Grill fruit until caramelized, or grill marks are present, and fruit is warmed through; approximately 3–4 minutes for plums, and 5–7 minutes for the peaches and/or nectarines and apricots.
Remove skewers from the grill with the help of tongs. Place fruit back onto the parchment-lined baking sheet.
With a pastry brush, liberally brush both sides of the grilled fruit with the brown sugar glaze.
Serve with or without the skewers. If desired, cut peach halves or any of the larger halves in half or into quarters. Place grilled peaches, plums, and apricots into a dish or individual dishes. Drizzle grilled fruit with more of the brown sugar glaze and garnish with fresh basil or mint. Serve with the sweet mascarpone.
*If using pure almond extract, use half the amount indicated for the vanilla extract.
*Choose fruit that is ripe but still firm to the touch to prevent fruit from falling apart or turning to mush on the grill.
*Redpath® Golden Yellow Sugar can be substituted for the Redpath® Dark Brown Sugar for a more subtle caramel flavour.
*Omit cayenne pepper, if desired.
*The same stone fruit is threaded onto each skewer to prevent overcooking of the fruit; plums and smaller fruits like apricots tend to take less time on the grill.
*If using flat skewers, it isn’t necessary to double skewer them, as the shape of the skewers prevents them from spinning.