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Grilled Nectarines with Blueberry Preserves

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Tired of rich cakes, pies and ice cream that accompany the traditional summer barbecue? Try this light -- but very tasty -- alternative that I discovered recently:

4 ripe nectarines or peaches
2 tsps. canola oil
8 tsps. blueberry preserves

Halve the fruit and remove pits. Brush cut side lightly with oil. Grill over medium heat, uncovered and cut-side down, until lightly browned (about five minutes).

Turn the fruit over and spoon 1 tsp. of preserves into each cavity. Continue grilling until fruit is tender but not mushy (about five minutes longer). Serve hot.

Oh, okay. Go ahead and serve with vanilla ice cream if you must :--)

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  1. I've been doing something a bit similar for the past week, since I drove an 1hour to a u-pick peach place, and picked 20 lbs of peaches in 15 minutes, and drove an hour back...I'll do almost anything for fresh picked peaches....

    Halve and pit the peaches. brush lightly with EV olive oil (or, cheat, like I do and use Pam extra virgin olive oil spray). sprinkle lightly with salt and pepper, grill lightly until charred, turning once.

    Plate cut side up, and squeeze lime over the top. Serve as a side.

    I'm halfway through the 20 lbs, and eating like crazy to use the rest up before they get too mushy!

    1 Reply
    1. re: ChefBoyAreMe

      That sounds yummy, too. Love lime juice on everything. Or lemon. You have to learn to can, CBAM. A simple water-bath process isn't that hard to do. You invest in the jars and rings just once (but be sure to buy new seals each year) and you could enjoy those delicious peaches in the dead of winter. Some of our local peaches this year are much bigger than softballs!! Just huge!