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Grilled nectarines on top of ice creme?

  • m

I'm doing a mixed grill for guests on Saturday and want a simple dessert. Last summer we got into grilling fruit as a side dish w/chicken - delicious. I'm thinking of grilling nectarine halves and slicing them warm on top of vanilla ice creme. Is there anything I should do to carmalize the sugar more? Thanks!

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  1. Here's a link to a recipe I've been wanting to try. It substitutes a buttermilk custard for the ice cream which sounds divine. http://find.myrecipes.com/recipes/rec...

    If you try it out, please let me know about the results.

    1. I'm taking a shot in the dark here, because I've only just grilled the fruit and then served it, not going for carmelization, but perhaps this might work: Grill cut side down, then flip and grill round side down. Spread a bit of sugar or brown sugar on the cut side (which is now up) which will melt and hopefully carmelize as the round side cooks.

      That all would have to happen quickly, since the whole grilling fruit process doesn't take all that long.

      1. I think I'd grill the nectarines as-is. The fruit should carmelize on it's own pretty well.

        Then, I'd slice over ice cream, and drizzle one of two things over:
        honey
        or
        some sort of concoction of brown sugar, butter, cinnamon and booze (rum or amaretto or bourbon) that I had melted all together until it was a thick sauce.

        3 Replies
        1. re: QueenB

          Thanks for the great ideas. I love the sauce idea B. Maybe I should test it out? Is 11 a.m. too early for amaretto? Kidding, kidding. Great way to use up some of the after-dinner bottles that have sat in my liquor cabinet since the Reagan Administration!

          1. re: mocro

            Heck no, 11 isn't too early. Especially if the booze is in food. Then it technically doesn't count.
            I would test it out first though, just to check the proportions. I'd probably make it similar to a Bananas Foster sauce.

          2. re: QueenB

            If I can make a suggestion - I've found that about the best spice to use with stone fruits is mace. I think that might be nicer than cinnamon with that sugar, butter and booze concoction, especially if you're using amaretto.

          3. A chef friend from SF made me the most luscious peaches with a grill. Didn't grill them though. He wrapped them in foil with brown sugar and chucked them on the coals early in the night. When we were ready for dessert he fished them out of the coals and unwrapped warm soft peaches swimming in the most delish sweet syrup. He served them in bowls topped with a dollop of sour cream sweetend with brown sugar.

            1. I don't have the exact amounts with me...however we often do nectarines on the gril - basted first with mix of honey and balsamic vinegar.....you can baste while grilling as well....caramelize well.

              1 Reply
              1. re: LoN

                I have tried this before but have a problem with the fruits being corrupted by the oily taste and odors of the meats. Is there a trick to avoid this? I have cleaned the grill area where fruit sits but believe it is the splattering effect and fumes perhaps which are tainting my fruits. I would love to have a "start to finish grill night " with no courses made inside. Thanks for help in advance.