Grilled Balsamic-Glazed Nectarines
Grilled nectarines and peaches not only make a simple dessert, but also are delicious served atop grilled meats such as pork tenderloin. You can use this method to grill other summer stone fruits, such as plums, pluots or apricots.
- 4 nectarines or peaches, halved and pitted
- 1/4 cup balsamic vinegar, plus more for drizzling
- 1 pint vanilla ice cream
Prepare the nectarines
Prepare a medium fire in a grill, or preheat a stovetop grill pan over medium heat. Brush the nectarines on both sides with some of the vinegar.
Grill the nectarines
Lightly oil the grill rack or grill pan. Place the nectarines, cut side down, on the grill rack or pan. Grill, turning once and brushing 2 or 3 times with the remaining vinegar, until tender and lightly charred, 5 to 10 minutes, depending on the ripeness of the fruit.
Transfer the nectarines to individual bowls or plates, arrange scoops of ice cream alongside, drizzle with balsamic vinegar and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007).