Califonia Bountiful

Grilled apricots with honey

Jennifer Eubanks fires up the grill for fruit throughout the spring and summer. "The fruit should be just barely ripe, not mushy," she advises. "Toss in a little olive oil and throw on the grill. It's amazing." Serve over ice cream, if you wish.

Jennifer Eubanks
Hillcrest Catering at The Plaza Room, Yuba City 

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6 ripe but firm apricots
2 tbsp. olive oil
1/4 tsp. kosher salt
8 oz. mascarpone cheese
8 tsp. raw honey
4 tsp. balsamic glaze
Fresh lemon thyme or mint leaves, for garnish


Cut apricots in half and toss with olive oil and salt. Heat grill to high. Grill cut side down for 1 minute or until there are nice grill marks. Flip and grill 1 more minute.

Spread 2 oz. of mascarpone on each of 4 dessert plates and top with 3 grilled apricot halves. Drizzle apricots with honey and glaze. Garnish with lemon thyme or mint.

Serves 4

Photo: © 2017 Matt Salvo

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