Grilled Sausages and Stone Fruit with Honey-Lime Glaze

4 to 6 assorted sausages
2 to 4 of each fresh California peaches, plums and nectarines, halved and pitted
1/4 cup honey
2 tbsp fresh lime juice
2 tbsp Dijon mustard
1/8 to 1/4 tsp cayenne pepper
fresh oregano, stripped from stems
fresh marjoram, stripped from stems
fresh thyme leaves, stripped from stems

Split skin on sausages, diagonally at 1-inch intervals. Arrange with fruit (placed cut sides up) in container.

Mix honey, lime juice, mustard and cayenne. Brush over sausages and fruit. Cover and refrigerate until ready to grill.

Place fruit cut-sides down and the sausages on the barbecue over medium coals. Place sausages at the edges where the coals are cooler and the fruit in the center where the coals are hot.

Grill, turning as needed. Remove pieces after 5 to 10 minutes as they become grilled to desire. Sprinkle with fresh herb leaves to serve.

Makes 4 to 6 servings
Source: California Tree Fruit Agreement