Stone Fruit Trifle With Lemon Balm (Or Verbena or Mint) Cream

This trifle is a refreshing and light dessert that is perfect for summer.

The grilled fruit adds a depth of flavor and the lemon balm cream is creamy and tangy.

It’s a great way to use up ripe stone fruit.

This dessert can be a bit time-consuming to make.

Grilling the fruit takes some time and it’s important to assemble the trifle properly to ensure even layers.

Stone fruit is rich in antioxidants, fiber, and vitamins.
The yogurt and mascarpone in the cream add a bit of protein and calcium to the dish.

	3 peaches
	3 apricots
	2 black plums
	1 tablespoon anisette ( to taste ) or 1 tablespoon Pernod ( to taste )
	1/4 cup sugar , divided
	1 cup mascarpone
	1/4 cup yogurt
	2 2 tablespoons mint or 2 teaspoons grated lemon zest
	1 1 sprig lemon verbena ( to garnish ) or 1 sprig mint ( to garnish )

1.	Preheat a grill or grill pan to high heat.
2.	Cut the fruit into thick wedges and toss with anisette or Pernod and 2 tablespoons of sugar.
3.	Grill the fruit until slightly charred, about 2 to 3 minutes per side.
4.	In a separate bowl, whisk together the mascarpone, yogurt, remaining sugar, and lemon zest or mint.
5.	In a trifle dish, layer the grilled fruit and the mascarpone mixture, starting with the fruit and ending with the mascarpone.
6.	Garnish with lemon balm, verbena, or mint sprigs.