This light summer dessert uses honey to soften the natural tartness of apricots. As the fruit warms on the grill, it turns soft and juicy and takes on just a touch of smokiness. Meanwhile, strawberries are macerated with citrus and herbs to yield a fresh, summery sauce. The two fruits meet up over pillowy angel food cake slices—or pound cake, if you prefer—for a light fresh-fruit dessert.
Special equipment: You will need a pastry brush for this recipe.
What to buy: Rosemary adds a distinct herbal flavor to the strawberry mixture, but it can be omitted if you like. Plums can be substituted for the apricots in this recipe.
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...