ROASTED STONE FRUIT WITH WILDWHIPPED CREAM

INGREDIENTS + EQUIPMENT

Heavy-duty aluminum foil, 18 inches wide

AT HOME

¼ cup granulated sugar

Zest of ½ lemon

½ vanilla bean

AT CAMP

1½ pounds fresh, ripe stone fruit

Prepared vanilla sugar

1 cup cold whipping cream (thawed) [F]

Keeps

The vanilla sugar, 6 months, unrefrigerated

SERVES 4-6

PREP AND PACK THE VANILL A SUGAR

In a small bowl, combine the sugar and lemon zest. Using a sharp knife, slit open the vanilla pod, then scrape its sticky black pulp—the seeds—into the lemon sugar. Reserve the pod. Rub the mixture with your fingers to break up the pulp and distribute it evenly. Transfer the vanilla sugar and reserved pod to an airtight container or resealable bag. (The pod will add flavor when the fruit roasts.)

CHOP, SEASON, AND WRAP THE FRUIT

Remove the pits from the fruit, then chop the fruit into bite-size pieces. Cut a double layer of heavy-duty aluminum foil that measures 22 inches long. Transfer the fruit onto the foil and arrange lengthwise down the middle of the foil, stopping 2 inches shy of either end. Sprinkle the fruit with the sugar, add the vanilla pod and toss to coat. Gather together the long edges of the foil, folding them over each other two to three times to form a tight seal. Seal both ends of each packet in the same way—you want to avoid any leaking.

Roast The Fruit

Set the foil packet on a grill placed over medium-hot coals, or directly beside them. Roast the fruit, turning the packet occasionally, until it feels very tender through the foil and smells incredible, about 25 minutes. Cut a hole through the top of the packet and continue roasting until the juices have reduced and thickened and the pieces of fruit are beginning to colour in spots, about 5 minutes more.

Whip The Cream And Serve

Meanwhile, pour the whipping cream into a clean, 32-ounce, wide-mouth water bottle and seal. Shake vigorously until the cream forms soft peaks (or your arms give up), 4 to 8 minutes. Spoon the roasted fruit and its juices into bowls or mugs, then top with dollops of the whipped cream. Serve immediately.