Friday, July 17, 2009

Grilled Nectarines with Honey & Mint

On Wednesday night, sister Anna came over to support one of the most important sisterly causes, dropping off a dress I wanted to borrow (specifically a beautiful gray and yellow J.Crew number, a look our chic first lady has mastered). I made these Grilled Nectarines with Honey & Mint as an edible reward for making the trip down from Cambridge, all in the name of clothes robbing.

With all the colorful fruits growing this time of year (Apricots, Blackberries, Blueberries, Cherries, Currants, Gooseberries, Melons, Nectarines, Peaches, Pears, Plums, Raspberries, Strawberries) rich fudge brownies and dense mocha cakes are put on the back burner (not that I won't be excited to dive in this Fall) while summer desserts are all about these juicy beauties!

Grilled fruit is still slightly unexpected, so easy, versatile, and so delicious. Perfect for a BBQ, beach fire, or packed up in a picnic basket (as they're yummy hot or at room temp).

Grilled Nectarines with Honey & Mint:serves 4
2 ripe (by smell and/or feel) nectarines, either cut in half or in quarters (with pit removed)
*As you can tell, I cut one fruit in half and the other into quarters. I liked the half method best.
1/2 cup raw sugar
4 tablespoons honey
3 tablespoons fresh mint, torn into ribbons
Heat the grill, or grill pan, on medium high. Pour sugar into a shallow bowl. Dunk fruit, cut side down, into sugar so the crystals stick to the flesh. Place all "sugared" pieces on a plate, sugar side up.

Spray grill with cooking spray so the fruit doesn't stick.

When the grill is hot, place the nectarines cut/sugar side down and grill for about 5 minutes, until you see beautiful grill marks and the sugar has turned into a caramelized crust.

Remove from heat, drizzle with honey & top with mint.
There are hundreds of ways to serve grilled stone fruit (peaches, plums...) - top with vanilla ice cream, cinnamon whipped cream, homemade hot fudge sauce, crystallized ginger...this is definitely going to be a theme of my summer!


  1. I'm making these for brunch this Sunday. THANK YOU TWO BLUE LEMONS!

  2. I have Pluots. Think I could substitute the nectarines? Hmm...

  3. made the grilled peaches last night. they were great. yee haw TBL!

  4. Yippee!! Keep it up, training for the restaurant you & Nick are opening in 2012.


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