Late summer in Ontario yields some of the finest stone fruit and pears of the year, and firing up the grill is the best way to showcase them in a panzanella. This recipe pairs deeply charred sourdough and juicy tomatoes with peaches, pears, and plums treated to distinct cooking techniques so their individual textures shine through.Grilling the peaches caramelizes their natural sugars, roasting the plums concentrates their tart richness, and keeping the pears raw adds an essential crisp bite. Folded together with creamy fior di latte and a punchy shallot red wine vinaigrette, this dish delivers an extraordinary blend of savoury, sweet, and smoky elements. It is robust enough to serve as a light main course or as the centerpiece side dish for your next backyard dinner. Servings: 4 as a light main or 6 as a generous side
