Pluots with
Either: Cayenne pepper + Chive butter
Or: Honey + Dijon mustard
Cut pluots in half and brush with equal parts honey and Dijon mustard. Grill until browned on both sides. Serve with grilled pork or lamp chops.
Or season cut pluots with salt and cayenne pepper, brush with chive butter and grill; serve with whitefish like halibut.
Adapted from Sunset Magazine
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This recipe was most recently featured in
Boston Organics Newsletter No. 22 of 2014.