CHAR RED STONE FRUIT WITH BAY LEAF CREAM

Serves: 4

1 cup (250 mL) heavy cream 2 tbsp (30 mL) sugar

1 bay leaf

2 lbs (907 g) stone fruits (nectarine, plum, peach), washed, halved and pitted Flaky sea salt, for garnish (optional) Extra-virgin olive oil, for garnish

1. Combine cream, sugar and bay leaf over medium heat; as soon as it starts to bubble at the edges, remove from heat.

2. Cool to room temperature, then discard the bay leaf.

3. Wash fruit, cut in half and remove pits. Do not peel.

4. Heat a dry cast-iron skillet or grill pan on high heat. Place the halved fruit, cut sides down, on the hot surface. Cook for 3 to 5 minutes, until you see the fruit begin to release moisture. Lift carefully to check the char level — it should be dark brown, not black. Remove each piece as soon as it is done.

5. Meanwhile, pour the bay leaf-infused cream into a mixing bowl; whisk just long enough to form soft peaks.

6. Arrange the fruit on a plate, cut sides up. Sprinkle fruit with a pinch of the flaky salt, if using, and drizzle with a small amount of oil. Add generous dollops of the softly whipped cream. Serve warm.

Note: The infused bay cream can be refrigerated for 2 to 3 days.