Stone Fruit (Peaches, Apricots)

Grill halved peaches, drizzle with honey-thyme syrup, and serve with burrata and prosciutto.

Layer warm plums over brioche French toast with vanilla yogurt and toasted almonds.

Toss into arugula salad with goat cheese, pistachios, and white balsamic vinaigrette.

Serve warm over ice cream with toasted almonds and caramel sauce.

Blend into smoothies or cocktail mixers with ginger and lime.

Spread on ricotta toast with honey and crushed pistachios.

Use syrup in spritz cocktails with cava, club soda, and citrus.

Brush grilled proteins with the syrup for a sweet glaze.

Stir into sparkling water with lime for a non-alcoholic refresher.