Grilled Stone Fruit Salad with Coconut Crème Anglaise

Serve fruit warm off the grill, or grill them in advance and serve at room temperature.
Grilled Stone Fruit Salad with Coconut Crème Anglaise image
  • Duration
  • Prep Time
  • 4Servings


  • 1 cup coconut milk
  • 1 vanilla bean, split (TIP: If you don’t have a whole vanilla bean, substitute with 2 tsp pure vanilla extract.)
  • 2 tbsp organic evaporated cane juice, divided
  • 2 large egg yolks
  • High-heat cooking oil (such as grape seed or safflower), as needed
  • 2 peaches, halved and pitted
  • 2 nectarines, halved and pitted
  • 2 plums, halved and pitted
  • 2 cups cherries
  • 1/4 cup coarsely torn fresh basil


  1. In a small saucepan on medium, heat milk, vanilla bean and 1 tbsp cane juice until just steaming and small bubbles form around edges, stirring occasionally, about 3 minutes. In a medium heat-proof bowl, whisk egg yolks with remaining 1 tbsp cane juice. Once milk is warmed, very slowly pour milk mixture into egg mixture in a very thin stream, whisking constantly. Stir mixture back into saucepan and return to medium heat, stirring constantly with a wooden spoon or spatula until steaming and thick enough to coat the back of a spoon, about 8 to 10 minutes.
  2. Strain mixture through a fine mesh sieve into a bowl. Using a knife, scrape any remaining vanilla out of pod and stir into crème anglaise, discarding pod. Place plastic wrap directly on surface and refrigerate until cold, at least 1 hour or up to 3 days.
  3. Preheat a grill to medium-high and brush grates with oil. Add peaches, nectarines and plums to grill, cut side down, and grill for 3 to 4 minutes, until warm and lightly charred. Flip and grill for about 2 minutes more. Transfer to a cutting board. When cool enough to handle, cut each half lengthwise into 2 pieces. Drizzle crème anglaise over each plate and divide peaches, nectarines and plums over top. Garnish evenly with cherries and basil.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 285
  • Carbohydrate Content: 39 g
  • Cholesterol Content: 92 mg
  • Fat Content: 15 g
  • Fiber Content: 4 g
  • Protein Content: 5 g
  • Saturated Fat Content: 11.5 g
  • Sodium Content: 12 mg
  • Sugar Content: 30 g
  • Polyunsaturated Fat Content: 1 g