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Grilled Stone Fruit Antipasto Plate
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Servings: 8



1 tablespoon brown sugar

3 tablespoons white balsamic vinegar

2 tablespoons extra virgin olive oil

2 tablespoons fresh lime juice

2 teaspoons vanilla extract

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt (optional)

1/8 teaspoon hot sauce


1 pound firm black plums

1 pound firm peaches, halved and pitted

1/2 pound firm nectarines, halved and pitted

1/2 pound firm pluots (may replace with plums or peaches if not available), halved and pitted

Cooking spray

Mint sprigs (optional)


Prepare grill.

To prepare dressing, combine first 8 ingredients in a small bowl, stirring well with a whisk.

To prepare fruit, place fruit on grill rack coated with cooking spray; grill 3 minutes on each side.

Remove from grill. Drizzle fruit with dressing. Garnish with mint sprigs if desired.

Nutrition per serving:

Calories: 129; fat: 4 g.; saturated fat: 0.5 g.; mono-saturated fat: 3 g.; poly-saturated fat: 0.5 g.; protein: 1.5 g.; carbohydrates: 24 g.; fibers: 3 g.; cholesterol: 0 mg.; sodium: 39 mg.


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