📝 About This Recipe
This dish captures the essence of late summer by intensifying the natural sugars of stone fruit through the magic of open-flame caramelization. Each nectarine is kissed with a smoky char and finished with a sophisticated honey-bourbon glaze that balances sweetness with a hint of oaky warmth. It is a rustic yet elegant dessert that celebrates the transition from golden afternoons to breezy summer evenings.
🥗 Ingredients
The Fruit
- 4 pieces Ripe but firm Nectarines (halved and pitted)
- 1 tablespoon Neutral oil (like Grapeseed) (for brushing the fruit)
Honey-Bourbon Glaze
- 2 tablespoons Unsalted Butter (melted)
- 3 tablespoons Honey (clover or wildflower)
- 1 tablespoon Bourbon (optional, for depth of flavor)
- 1/4 teaspoon Cinnamon (ground)
- 1 pinch Sea salt (to balance the sweetness)
Mascarpone Cream
- 1/2 cup Mascarpone cheese (chilled)
- 1/4 cup Heavy cream (cold)
- 1 tablespoon Powdered sugar (sifted)
- 1/2 teaspoon Vanilla bean paste (or pure vanilla extract)
Garnish
- 4-6 leaves Fresh Mint (thinly sliced)
- 2 tablespoons Pistachios (toasted and crushed)
- 4 pieces Amaretti cookies (crumbled for texture)
👨🍳 Instructions
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1
Preheat your grill to medium-high heat (about 400°F/200°C). Ensure the grates are meticulously clean to prevent sticking and to achieve perfect grill marks.
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2
Prepare the nectarines by slicing them in half along the seam. Gently twist to separate the halves and remove the pit using a spoon or a paring knife.
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3
In a small bowl, whisk together the melted butter, honey, bourbon, ground cinnamon, and a pinch of sea salt to create the glaze.
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4
In a separate medium bowl, combine the chilled mascarpone, heavy cream, powdered sugar, and vanilla bean paste. Whisk by hand until the mixture holds soft peaks. Do not over-beat or it will turn grainy.
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5
Lightly brush the cut side of each nectarine with a neutral oil. This creates a barrier and helps prevent the fruit from tearing on the grill.
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6
Place the nectarines cut-side down onto the hot grill grates. Close the lid and sear for 3-4 minutes without moving them.
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7
Lift one nectarine slightly to check for distinct, dark grill marks. Once achieved, rotate the fruit 45 degrees if you desire a cross-hatch pattern, and grill for another 1-2 minutes.
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8
Flip the nectarines over so the skin side is down. Using a pastry brush, generously apply the honey-bourbon glaze into the cavity of each fruit.
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9
Grill for an additional 2-3 minutes with the lid closed until the fruit is tender and the glaze is bubbling and slightly thickened.
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10
Remove the nectarines from the grill and place them on a serving platter. Let them rest for 2 minutes so the juices settle.
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11
Dollop a generous spoonful of the vanilla mascarpone cream into the center of each warm nectarine half.
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12
Sprinkle the crushed pistachios and crumbled amaretti cookies over the top for a delightful crunch.
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13
Finish with a final drizzle of any remaining glaze and a scatter of fresh mint ribbons.
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14
Serve immediately while the fruit is warm and the cream begins to melt slightly into the center.
💡 Chef's Tips
Choose nectarines that are 'givey' to the touch but not mushy; overripe fruit will fall apart on the grill. If the fruit is sticking, don't force it; it will naturally release from the grate once the sugars have caramelized. You can substitute peaches or plums if nectarines aren't available, but adjust cooking time based on fruit size. To make it kid-friendly, simply omit the bourbon from the glaze and add a squeeze of orange juice instead. Always clean and oil your grill grates immediately before adding the fruit to ensure those professional-looking lines.
🍽️ Serving Suggestions
Pair with a chilled glass of Moscato d'Asti or a late-harvest Riesling. Serve alongside a scoop of high-quality salted caramel gelato for an extra indulgent treat. Accompany with a crisp shortbread cookie on the side for dipping into the cream. This dish also works beautifully as a side to grilled pork tenderloin or duck breast. Top with a few fresh raspberries or blackberries for a pop of tart color.