Summer is rapidly drawing to a close, and that means our stone fruits are exiting peak season. Sadness. Soon our peaches, plums, cherries, nectarines, etc. will all be replaced by pumpkins. Fall may be my favorite season for all the winter squash it brings, apples, and….beer. But in the meantime, while the weather is still hot and we’ve got some stone fruit to use, let’s do the most summer-y thing we can do…throw them on the grill! That’s pretty much my answer for everything during the summer. Cold beer and grilled food.
For this task, we’ve got some nectarines. But a peach would also do just fine, or a plum or a pluot or whatever other hybrid stone fruit you find. Slice your fruit in half, remove the stone (yeah, stone fruit) and brush a little honey on there. Since stone fruits get syrupy sweet when cooked, they WILL stick to your grill. A little bit of honey will give it some nice grill marks (aka flavor). For an added bonus, we sprinkled some ground ginger on there. Once your grill is good and hot, throw them on there face down over direct heat. Don’t touch them for 3-4 minutes. We want a nice caramalization from those natural sugars. Flip them over and let them cook for an additional 2 minutes or so to warm them through. While you could toss them in a bowl and eat them by themselves, you could also make them into a sundae. >:) Top them with vanilla ice cream, and kick it up with a flavored balsamic vinegar like fig or black currant. We keep these stashed away for just such special occasions. I went with the black currant balsamic and Kara went with the fig balsamic and a splash of champagne white balsamic vinegar to finish it off. DELICIOUS.I mean, COME ON. If you don’t like this, then…well…then I don’t know what to tell you. Enjoy!
- 2 whole stone fruits - nectarines, plums or peaches
- 1 Tbsp honey
- 1/2 tsp ginger
- Pam Spray for Grilling
- vanilla ice cream
- flavored balsamic vinegar - fig, black currant
Preheat grill to high. Spray with Pam for Grilling (or any other spray oil).
Cut stone fruit in half, remove pits.
Brush with honey and sprinkle with ginger.
Grill the glazed fruit with the flesh side down for 3-4 minutes until you get good grill marks.
Turn over to the skin side to grill for 2 more minutes until warmed through.
Serve topped with vanilla ice cream and a drizzle of flavored balsamic vinegar.