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Grilled Nectarines with Brandy Cream

Serves: Makes 4 to 6 servings

Ingredients:

  • 2 tablespoons honey
  • 2 tablespoons apricot brandy (or any fruit-based brandy such as Grand Marnier), divided
  • ¼ teaspoon ground cardamom, divided
  • ⅛ teaspoon kosher salt
  • ⅔ cup cold heavy whipping cream
  • 1 tablespoon granulated sugar
  • 4 firm but ripe freestone nectarines, halved and pitted
  • 1 tablespoon vegetable oil, for brushing


Procedures:

One of the best ways to finish an outdoor meal is with grilled fruit. This preparation works equally well with peaches. Just remember to look for "freestone" varieties as it will make them easier to prepare for the grill.

In a small bowl, combine the honey, 1 tablespoon brandy, 1/8 teaspoon cardamom and salt; whisk to combine. Add nectarines halves and toss gently to coat, set aside.

In the bowl of a stand mixer fitted with a whisk attachment, add remaining tablespoon brandy and ⅛ teaspoon cardamom and sugar. Beat on medium speed until soft peaks form, about 2 to 3 minutes. Cover and chill until needed.

To grill nectarines: Preheat a grill or grill pan to medium-high heat. Using a silicone brush, coat grates with oil. Using tongs, carefully place the nectarines on the grill cut-side down, reserving any honey mixture leftover in the bowl. Grill nectarines until tender and nicely marked, about 3 to 5 minutes per side.

To serve: Transfer grilled fruit to a platter or individual plates and let cool slightly. Serve topped with brandy cream and drizzled with the reserved honey mixture.

Recipe developed for Sur La Table’s Cooking Classes

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