The fruits of summer are great to cook with. When we get overloaded with nectarines, I like to use my grill to add a touch of caramelized flavor. And as our own Erin points out, "This is the perfect way to use nectarines when you don't think they are juicy enough yet."
These gently cooked fruits make a luscious side to pork chops or a sweet dessert topping.
Grilling stone fruits couldn't be easier. All you need to add is a little oil to prevent the skins from sticking to the grill grates.
Be sure to use semi-firm nectarines. Very ripe fruit will fall apart on the grill.
I recommend trying this with peaches and plums, too.
6 to 8 semi-firm, yellow flesh nectarines
1 to 2 tablespoons vegetable or olive oil
Vanilla ice cream or pound cake (or any other dessert that needs a topping)
Heat your gas grill to medium. Prepare charcoal grill as you normally would.
Wash and dry nectarines. Cut each fruit in half and remove the pits. Place nectarine halves in bowl and toss with oil to coat fruit.
Put nectarines skin-side down on heated grill and cook for 5 to 6 minutes. Flip fruit and cook for another 5 minutes, or until fruit is soft.
Remove nectarines from grill and let cool in a bowl or on a deep plate to catch any juices. As the fruit cools, the juices will form a sweet, syrupy sauce.
Slide skins off nectarines and slice or dice fruit. Combine cut fruit with any juice from bowl and use as a dessert topping. Refrigerate any leftovers to use tomorrow!