Grilled Stone Fruit Compote

• 2 cups fresh cherries, pitted
• 2 fresh ripe peaches, pitted and cut in half
• 1/4 cup sugar
• 2 teaspoons almond extract
• Maldon salt for serving
• fresh mint leaves, for garnish

1. Preheat BBQ grill to 400 degrees and spray grill pans with grill spray.
2. Grill cherries and peaches on grill pans until slightly softened.
3. Remove from grill and slice grilled peaches into bite-sized pieces.
4. Add grilled fruit to a saucepan and heat over medium heat.
5. Add sugar and stir, bringing mixture to a simmer.
6. Simmer briefly, stirring occasionally, until slightly thickened.
7. Remove from heat, and add almond extract, stirring to combine.
8. Serve over ice cream, sliced pound cake, in a yogurt parfait, or however your heart desires.
9. Garnish with fresh mint leaves and a sprinkle of Maldon salt.

Enjoy!