Does anyone remember the scene from the television show "Strangers With Candy" where the tremendously unpopular Geraldine Antonia Blank (otherwise known as Gerri), tries to woo her classmates into coming to her house for a party?
"Anyone coming to my party Friday night? We’re serving hot fruit!"
While the phrase sounds odd out of context and perhaps a bit unpleasant, here’s something that sounds good: grilled fruit.
Ribs and chicken aren’t the only things that should get grill time. There’s nothing quicker and easier than slicing a fruit or two, tossing it on the grill and dressing it with a glaze, syrup or a sprinkle of brown sugar and cinnamon. It’s the perfect topping for a scoop of ice cream and quite a delicious and unusual way of serving summer’s stone fruit. The heat brings out the sweet sugary flavors and the grill lends a tiny bit of outdoor panache.
Grilled Nectarines with Honey-Balsamic Glaze
This recipe is from Bon Appétit and has always served me well. However, in the photo I made a Mint-Honey Syrup which pooled in the hollow fruit quite nicely and was all tasty and deeeeelicious. But then again I love mint anything. I also didn’t use any crème fraîche because I had none. Don’t you feel sorry for me? Boo hoo.
1/2 cup plus 2 tablespoons honey
1/4 cup balsamic vinegar
1/2 teaspoon vanilla extract
1 8-ounce container crème fraîche
6 firm but ripe nectarines, halved, pitted
Whisk 1/2 cup honey, vinegar, and vanilla in small bowl. Whisk crème fraîche and remaining 2 tablespoons honey in medium bowl to blend. (Glaze and crème fraîche mixture can be made 1 day ahead. Cover separately. Refrigerate crème fraîche mixture. Rewhisk both before using.)
Prepare barbecue (medium-high heat). Matt’s note: make sure your grill is free of burnt meat bits. Brush nectarines generously with half of glaze. Grill until heated through, turning occasionally, about 4 minutes. Arrange 2 nectarine halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon some crème fraîche mixture into center of each nectarine half and serve.
From Bon Appétit
-- Also published on MattBites.com