• 6 of your favorite mix of peaches, apricots, nectarines (firmer is better)
  • Sparrow Lane Vanilla Bean Balsamic
  • Sparrow Lane Extra Virgin Olive Oil
  • Sparrow Lane D’Anjou Pear Vinegar


  • Preheat grill. Make sure it’s brushed clean and wiped down.
  • Halve and pit the stone fruit, place in a large mixing bowl.
  • Gently add oil to coat the fruit.
  • Add 1/4 cup of Sparrow Lane Vanilla Bean Balsamic and toss.
  • Leave to marinate at room temp for about 10 to 15 minutes.
  • Once grill is hot place the fruit flesh side down on the grill—watch for flame up, you don’t want to char the fruit, just go for nice grill marks.
  • Use a flat spatula to turn 1/4 clockwise, fruit will be getting soft at this point so be gentle.
  • Gently turn over on the skin side just enough to soften.
  • Remove from the grill, place on to serving plate and splash with D’Anjou Pear vinegar.
  • Serve with favorite gelato or alongside cheese.