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When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
Grill your apricots, nectarines, and peaches for 3 to 4 minutes per side. They should have grill marks and a light smoky taste.
For the Balsamic Reduction: In a pan on the stove over medium heat, add balsamic vinegar, 2 Tbsp honey and the orange peel. Let simmer and reduce to a medium thick consistency.
Meanwhile in a mixing bowl, add cream and honey and whip until soft peaks form.
Arrange grilled stone fruits on a plate, sprinkle berries, and drizzle balsamic reduction atop all of the fruit.
Serve with whipped cream on the side. Enjoy!
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