Maple-butter Stone Fruit with Thyme
By OcadoLife
Published on 30 July 2026
Rich and aromatic, this low-effort Maple-butter Stone Fruit with Thyme from chef and author Marie Mitchell punches way above its weight. “You can mix and match the stone fruit – whatever you choose will be delicious,” says Marie. “Get it on the grill when the heat has died down a little and everyone is tucking into the main.” This gluten-free pud is fabulous with Marie’s Caribbean cocktail – search online for her Sugar-and-Spice Rum Old Fashioned.Time and servings
20 minsTotal time
6Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 80g unsalted butter
- 2 tbsp maple syrup
- 12 thyme sprigs
- 9 pieces of stone fruit (such as peaches, nectarines, apricots or plums), halved and stoned
- coconut ice cream (optional)
- 2 limes, cut into wedges (optional)
Method
Step 1
Combine the butter and maple syrup in a large robust pan and place on the barbecue to melt – keep an eye on it so it doesn’t burn.Step 2
Add the thyme with a pinch of sea salt, give the pan a good swirl (don’t forget an oven glove), then add the fruit, cut-side down. Cook for 10 mins, checking halfway and giving the pan a little shake, until the flesh is deeply caramelised.Step 3
Serve with a spoonful of the maple butter, with ice cream and lime wedges for squeezing, if you like. Store leftover fruit chilled in an airtight container for 3 days.