Grilled Nectarines with Vanilla Bean Ice Cream
Grilled fruit is such a light and delicious dessert. It gives you that satisfying sweetness you need at the end of a meal (or at least us girls need it) without going crazy on calories or heaviness. And here’s the bonus! You can give this to kids and they don’t realize they are actually eating something healthy. Shhh…..don’t tell them! It’s our secret. When I made this last, our good friends and my parents were over for Cuban Garlic Chicken. My dad’s nectarine turned out the prettiest for a picture so the poor guy had to wait, staring at it longingly, while I paparazzied his poor dessert.
PS…Serve this with Tobin James Charisma.
Hubby’s Note: Tobin James is our favorite winery. The Charisma my wife is referring to is a sweet dessert wine they offer. It works really well with the dish. But a nice port or late harvest Zinfandel would go really well too. As for the Grilled Nectarines…mmmmmmmmmmmmmmmmmmmmmmmmm. Is there anything better than something hot and succulent served with cold vanilla ice cream? Actually, yes, there is. There’s a lot that’s better. But it’s still REALLY good. BTW honey, PSS? Post Super Script? Post Spaghetti Script? And I hope it was directed at me.
2 nectarines, cut in half, and pitted
2 tablespoons brown sugar
2 tablespoons honey
Hagen Daz Vanilla ice cream (if you’re gonna be bad…be real bad)
Place the nectarines on a plate and drizzle the honey over the cut side. Then sprinkle it with brown sugar. Let it sit on the counter while you eat dinner. Hand ’em off to the grill master and have him grill them with the cut side up. If you’re grill master is on vacation or working late or it’s lunch and you can’t wait another minute to eat these, broil them in your oven for 3-5 minutes. Then serve them immediately with vanilla ice cream.