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Backyard Blogging.

Grilled Stone Fruit with Berries and Cream

Elevate your dessert with some grilled, wood-fired sweetness in this recipe for Grilled Stone Fruit with Berries and Cream. Farm fresh stone fruit is given some applewood grill marks, drizzled with a balsamic reduction and topped with homemade whipped cream for a smooth finish.


2 Whole Peaches, halved
2 Whole Apricot, halved
1 Whole Nectarines
1/2 Cup balsamic vinegar
2 Tablespoon honey
1 Tablespoon Orange Peel, Fresh
2 Cup Cream
3 Tablespoon honey
1/2 Cup Raspberries, fresh
1/4 Cup Blueberries


When ready to cook, set the temperature of your Traeger grill to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

Grill your apricots, nectarines, and peaches for 3 to 4 minutes per side. They should have grill marks and a light smoky taste.

For the Balsamic Reduction: In a pan on the stove over medium heat, add balsamic vinegar, 2 Tbsp honey and the orange peel. Let simmer and reduce to a medium thick consistency.

Meanwhile in a mixing bowl, add cream and honey and whip until soft peaks form.

Arrange grilled stone fruits on a plate, sprinkle berries, and drizzle balsamic reduction atop all of the fruit.

Serve with whipped cream on the side. Enjoy!

Recipe and photo from Traeger.