Grilled Stone Fruit Kit

Name: Grilled Stone Fruit Kit Serves 4
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: 237 mL Cream; 4 unit(s) Stone Fruit; 4 tbsp Maple Syrup; 2 g Cinnamon, ground; ½ cup Quick Oats; 4 tbsp All-Purpose Flour; ½ cup Brown Sugar; 28 g Pecans; 7 g Mint; ¼ tsp Salt*; 5 tbsp Butter*

Serves 4

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Nothing screams summer like stone fruit on the grill! Topped with a layer of softly whipped cream and toasted cinnamon crumble, it's like eating stone fruit pie with half the fuss!

Allergens:

Milk

•Oats

•Wheat

•Pecans

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

/ serving 4 people

237 mL

Cream

4 unit(s)

Stone Fruit

4 tbsp

Maple Syrup

2 g

Cinnamon, ground

½ cup

Quick Oats

4 tbsp

All-Purpose Flour

½ cup

Brown Sugar

28 g

Pecans

7 g

Mint

Not included in your delivery

¼ tsp

Salt*

5 tbsp

Butter*

Nutrition Values

Calories660 kcal

Fat36 g

Saturated Fat22 g

Carbohydrate71 g

Sugar53 g

Dietary Fiber6 g

Protein7 g

Cholesterol105 mg

Sodium180 mg

Trans Fat1 g

Potassium500 mg

Calcium100 mg

Iron2.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Whisk

•Medium Bowl

•Measuring Spoons

•Large Non-Stick Pan

•Silicone Brush

Cooking Steps

Combine flour, oats, pecans, 1/3 cup packed brown sugar, cinnamon and 1/4 tsp salt to a medium bowl.
Halve, then pit stone fruit. (NOTE: If peaches are too firm, slice into quarters instead.)
Meanwhile, add cream and 1 1/2 tbsp maple syrup to a large bowl. Beat using an electric mixer or whisk until stiff peaks form, 2-3 min. Set aside in the fridge until ready to use.

Melt 5 tbsp butter in a large non-stick pan over medium heat.
Once melted, add flour mixture. Cook, stirring constantly, until mixture is moistened and forms small clumps.
Reduce heat to medium-low. Cook, stirring frequently, until crumbs are golden-brown and well-toasted, 6-8 min. (NOTE: Don't worry if crumb topping is soft; it will firm up as it cools.)
Transfer cinnamon crumb topping to a plate.

Add stone fruit halves to the grill, cut side-down. Grill, without flipping, until stone fruit is charred on the cut-side, 2-3 min. (NOTE: For quartered stone fruit, lay slices perpendicular to the grill so they don't fall through).Transfer peaches to a plate.
Brush each half with 1 tsp maple syrup. (NOTE: Reserve any remaining maple syrup for next step.)

Divide two stone fruit halves between each plate. Dollop maple chantilly over top, then sprinkle with cinnamon crumb topping.
Tear mint leaves off stem and sprinkle over top, if desired.
Drizzle any remaining maple syrup over top, if desired. (NOTE: Use any remaining cinnamon crumb topping and whipped cream to top future desserts! Cinnamon crumb topping can be kept in the fridge for up to two weeks.)