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Desserts
American Camping Fare
4 servings
10 minutes
12 minutes
This indulgent dessert combines the natural sweetness of fresh stone fruit with a hint of spice from Melissa’s Jalapeño Hot Honey. Slow-cooked over a campfire or grill, it’s a simple yet stunning way to end your outdoor meal.
2 ripe peaches, halved and pitted
2 ripe plums, halved and pitted
2 ripe nectarines, halved and pitted
2 tablespoons butter, melted
2 tablespoons Melissa’s Jalapeño Hot Honey (plus extra for serving)
2 small cinnamon sticks, broken in half
½ fresh vanilla bean, split lengthwise, seeds scraped
Optional toppings: Greek yogurt, whipped cream, or vanilla ice cream
Tear four sheets of heavy-duty aluminum foil, greasing the center of each.
In a small bowl, whisk together the melted butter, Jalapeño Hot Honey, and vanilla bean seeds.
Arrange a mix of peach, plum, and nectarine halves, cut side up, in the center of each foil sheet.
Drizzle the honey-butter mixture evenly over the fruit.
Tuck half a cinnamon stick into each foil pack.
Seal the packets tightly, leaving space for steam.
Place packets over a medium campfire or preheated grill at 375°F.
Cook for 10-12 minutes, flipping halfway through, until the fruit is tender and caramelized.
Carefully open packets, remove the cinnamon stick, and drizzle with extra Jalapeño Hot Honey.
Serve warm with Greek yogurt, whipped cream, or vanilla ice cream.
Chef’s Tip
For maximum vanilla flavor, rub the vanilla bean seeds into the honey-butter mixture before drizzling. Garnish with fresh mint for a vibrant finish!
