If your fruit is soft and ripe, it’s certainly not necessary to grill. Grilling helps soften under ripe fruit and release sugars.  This recipe would be just as delicious using peaches and nectarines as they come into season. 

serves 8 - 10

750g ripe apricots

2 tablespoons honey, warmed

2 tablespoons pomegranate molasses

250g burrata, drained

12 large mint leaves, finely shredded

2 tablespoons shelled pistachios, chopped

Stir the honey and pomegranate molasses in a small saucepan over a medium heat for about one minute to combine and warm through. Remove from heat and cool to room temperature.  

Halve the apricots and remove stones.   Heat a cast iron grill plate over a high heat. Place on hot pre-heated grill for a minute, or until the surface browns a little.  Transfer the fruit to a serving platter.   

Serve apricots at room temperature.  Place the burrata alongside the apricots.  Sprinkle over the pistachios and shredded mint.  Drizzle over the honey and pomegranate molasses combination.  Serve immediately and break open the burrata.

Fiona Hammond © January 2019

Mark Brancatisano