Ingredients (11)
- 1/2 cup mascarpone cheese
- 2 teaspoons granulated sugar
- 1/2 teaspoon finely grated lemon zest
- 3/4 cup roasted, salted pecans, finely chopped
- 1/4 cup packed dark brown sugar
- 2 tablespoons unsalted butter (1/4 stick), at room temperature
- 1 teaspoon ground cinnamon
- 1/4 cup honey
- 2 tablespoons brandy
- 1/2 teaspoon vanilla extract
- 6 medium, ripe, but firm nectarines (about 2 1/2 pounds), halved and pitted
- Calories362
- Fat19.86g
- Saturated fat6.91g
- Trans fat0.16g
- Carbs44.88g
- Fiber4.68g
- Sugar37.97g
- Protein4.38g
- Cholesterol31.08mg
- Sodium73.14mg
- Nutritional Analysis per serving (6 servings) Powered by
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
Topped with a buttery pecan-and-brown-sugar crumble topping and brushed with honeyed brandy, these grilled nectarines might outshine the burgers at your next barbecue. Finish them with a creamy dollop of lemon-scented mascarpone cheese to offset the smoky taste from the grill and you’ll have an easy summer dessert without ever turning on the oven. Get more ideas for grilled fruit, and see more grilled dessert recipes too.
Special equipment: You will need a pastry brush for this recipe.
What to buy: You can substitute peaches for the nectarines in this recipe.
Instructions
- 1Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F).
- 2Stir together the mascarpone cheese, sugar, and lemon zest in a small bowl until evenly combined, then set aside.
- 3Meanwhile, place the pecans, brown sugar, butter, and cinnamon in a medium bowl and pinch the mixture together with your fingers until moist and crumbly; set aside. Whisk the honey, brandy, and vanilla together in a small bowl; set aside.
- 4When the grill is ready, place the nectarines on a baking sheet and brush both sides with the honey mixture, using all of it. Place the nectarines cut-side down on the grill (reserve the baking sheet). Cover the grill and cook until grill marks appear on the bottom, about 2 to 3 minutes.
- 5Using a flat metal spatula, flip the nectarines. Divide the pecan mixture among the nectarine halves, using all of it (about 1 heaping tablespoon per half). Cover the grill and cook until grill marks appear on the second side and the nectarines begin to soften, about 3 to 4 minutes more. Remove the nectarines to the reserved baking sheet. Serve immediately or at room temperature, topping with the lemon-mascarpone mixture just before serving.
Recommended from Chowhound
Guides
How to Stick to Healthy Eating Resolutions for the New Year
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...
Guides
5 Plant-Based Swaps for the Carbs You Crave
by Gretchen Lidicker | Trying to cut carbohydrates? There are plenty of great plant-based substitutes for your favorite carbs...
Guides
13 Easy Ingredient Swaps for Healthier Cooking
by Dan McKay and Jen Wheeler | These easy, healthy ingredient swaps are proof that eating healthy doesn't have to be a chore. Even...