The sweet wildflower notes of honey and the spicy scent of thyme are just simply delightful together. Here they are paired to turn the bounty of summer fruits into a gorgeous symphony of flavors. Combine the warm fruits with baklava and cardamom ice cream and you may very well have achieved the truly sublime!

Serves 8

2 pounds stone fruit such as nectarines, plums, pluots, apricots or peaches
1 cup cherries (I LOVE Lapin cherries for this)
Juice and zest of 1 lemon
1/4 cup honey
1 teaspoon thyme leaves
1/4 cup cognac, brandy or Grand Marnier (optional)

Remove the pits from all of the fruits and cut all of them, except the cherries, into quarters. Place all in a bowl and stir in the remaining ingredients.

Preheat your oven to 425 degrees.

Place the fruit in a 9x13 baking dish and cook for 15-20 minutes, or until the liquid in the pan is bubbly and the fruits are tender.

If you like you may strain the juice in the pan into a small saucepan and boil to reduce to a syrup.

Serving suggestions:
Accompany the fruits with baklava and your favorite ice cream. On the show we featured Three Twins Cardamom Ice Cream. Drizzle with the fruit syrup if you like.

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