Grilled Nectarines with Honey-Balsamic Glaze
When using an outdoor grill, add a handful of fresh charcoal to the embers after serving the main course; when it's time to cook the nectarines, the fire should be at the right temperature. Remember to brush the grill clean before adding the fruit. Sour cream is a good substitute for the crème fraîche.
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Grilled Nectarines with Honey-Balsamic GlazeMark Thomas
Recipe information
Yield
Makes 6 servings
Ingredients
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
Preparation
Step 1
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.)
Step 2
Prepare barbecue (medium-high heat). 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.
