Grilled nectarines on top of ice creme?
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!
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.
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:
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.
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.
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.