Charlottesville Alert

– Water service will be turned off from 10:00-11:00am on Thursday, June 21 at Albemarle Square. Pools at Alb. Square will be closed from 10:00am-2:00pm.

– Attention Downtown Members: The North Parking Lot’s exterior wall will be painted from June 25-July 2. During that week, 10 parking spots will be CLOSED each day.

Grilled Stone Fruit Antipasto Plate

Vanilla and black pepper heighten the sweetness of the stone fruits. Firm fruits hold up best on the grill. This dish can be an appetizer or a salad. If you can’t find pluots then double up on peaches or plums.

Makes: 8 servings

Ingredients:
3 tablespoons white balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon brown sugar
2 teaspoons vanilla extract
¼ teaspoon freshly ground black pepper
⅛ teaspoon salt
⅛ teaspoon hot sauce
Fruit: 1 lb firm black plums, halved and pitted; 1 lb firm peaches, halved and pitted; ½ lb firm nectarines, halved and pitted, ½ pound firm pluots, halved and pitted
Spray cooking oil
Chopped fresh mint (optional)

Preparation:
Prepare the grill. Combine the first 8 ingredients in a small bowl, stirring well with a whisk. Place prepared fruit on the grill rack coated with cooking spray; grill 3 minutes on each side. Remove from grill. Drizzle fruit with dressing. Garnish with mint, if desired.

Nutrition information(per serving): 129 calories, 4.1 gm fat (2.9 gm monounsaturated), 1.4 gm protein, 23.8 gm carbohydrate, 2.9 gm fiber, 0 mg cholesterol, 0.3 mg iron, 39 mg sodium, 12 mg calcium. Equivalent to: 1 ½ fruit, 1 fat

Source: Cooking Light: Annual Recipes 2004