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Chef Megan Mitchell

Online Cookbook

Grilled Stone Fruit with Grilled Biscotti and Whipped Cream

  • Serves: 6
  • Complexity: easy
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Grilled Stone Fruit with Grilled Biscotti and Whipped Cream


  • 2 yellow peaches, preferably organic
  • 2 plums (or nectarines/pluots/apricots), preferably organic
  • Vegetable oil, for oiling grill
  • 1 cup heavy whipping cream
  • 2 tsp. powdered sugar
  • 1 tbsp. bourbon
  • 2 biscotti cookies
  • 2 mint sprigs, leaves removed


  1. Preheat grill to medium high heat (375F). Clean and oil the grates. 

  2. In a medium size bowl with a hand mixer or in a stand mixer fitted with the whisk attachment, whip the cream, powdered sugar and bourbon until stiff peaks form. Place in the refrigerator until needed. 

  3. Halve the peaches and plums and remove the inner pits/stones. 

    Place the fruit cut side down onto the grill and cook for 4-5 minutes or until you see char marks. Flip and grill for another 2 minutes. Add the biscotti to the grill at this point. Grill about 1 minute per side or until toasted and you see grill marks. 

  4. Remove the fruit and biscotti. Let the fruit cool slightly, and then cut into 3-4 wedges per half. 

  5. Mound up the whipped cream in the middle of a large, long platter still leaving room on the sides. Gently place the cut fruit over the whipped cream followed by the biscotti crumbled over everything. Finish with torn pieces of mint.

  6. Serve immediately before the whipped cream melts and while the fruit is still warm.

    Recipe Courtesy of Megan Mitchell

    As Seen on Grill Next Door on Yahoo!

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