Corina Weibel’s Burrata with roasted stone fruits and black cherry agrodolce

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Stone fruit season is upon us. As we move into summer, the prices will come down and there will be no shortage of peaches, nectarines and apricots to try. While we’re waiting a few weeks for the fruit to mature enough to make jams, crumbles and pies, here is a lovely recipe that uses less than perfectly ripe fruit to great effect.

Chef Corina Weibel is already working stone fruit into the menu at Canelé in Atwater Village. She buys fruit that is a little under-ripe, then adds sugar and thyme to caramelize the pitted and quartered peaches, apricots and nectarines. The stone fruit is served at the restaurant skin-on with burrata, almonds and a black cherry agrodolce. The only decision you’ll have to make is whether to eat this dish as a first course or for dessert.

Photo of grilled peaches (top) by Mike McCune.