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lili@delightfulpalate.net

Grilled Peaches and Plums with fresh Mozzarella with Delightful Stone Fruit Nectar

Prosciutto and Delightful Palate’s Stone Fruit Nectar

  • 2 pounds peaches, plums, apricots, halved and pitted
  • 2 tablespoons olive oil for brushing
  • 4-6 slices of prosciutto, torn in half
  • 1 pound of fresh Mozzarella
  • ¼ cup of Delightful Palate’s Stone Fruit Nectar
  • salt and pepper
  • Fresh basil and mint for garnish

Light a grill or preheat a grill pan and brush with olive oil and season with salt and pepper. Grill over medium high heat cut side down, just until charred and they start to release their juices, 5 to 10 minutes. Let cool. Place grilled fruit in a bowl drizzle with Delightful Palate’s Stone Fruit Nectar, salt and pepper to taste. Arrange on platter with pieces of prosciutto, torn pieces of mozzarella, grapes, nuts, celery sticks. Serve with pieces of grilled bread.

Adapted from Restaurant Gjelina in Venice California