Grilled stone fruits with rosemary and rose syrup
Sarit Packer and Itamar Srulovich of Honey & Co share a recipe for a summer dessert from their new cookbook
Patricia Niven
Summer’s stone fruits react particularly well to being grilled: their sweetness intensifies in the heat and is countered by a hint of smoke. If you have roses in full bloom when making this dish, it would be a shame not to use the fragrant petals to make the syrup to bathe the fruit. Waiting until the BBQ has reduced in heat to a lovely smoulder is key here, making this dish perfect to round off the evening. It is delicious served hot with cold vanilla ice cream or, once cooled, with sour cream and some shortbread.
See more recipes from 'Chasing Smoke'.
This recipe is extracted from 'Chasing Smoke: Cooking over fire around the Levant' by Sarit Packer and Itamar Srulovich, published by Pavilion Books.
