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
