If you’re cooking on the grill why not find a way to make dessert while you’re at it?
I’ve begun throwing a few fresh coals on the white briquettes before taking my steaks inside. The charcoal is ready to cook dessert by the time I’m finished with the main course and get back outside with the fruit.
If you don’t like the sauce I make below, or don’t want to spend time making it, try substituting pancake syrup or a mixture of sugar and cinnamon. I like the balsamic vinegar because it offers a nice contrast to the sweet in the sauce and the natural sugar in the fruit. If you don’t like mascarpone cheese, try cream fraiche or sour cream. Peaches, pears, apples or bananas are good substitutes for the nectarines.
Grilled Nectarines
1⁄2 cup plus 2 tablespoons honey
1⁄4 cup balsamic vinegar
1⁄2 teaspoon vanilla extract
8 ounces mascarpone cheese
6 firm, ripe nectarines, halved and pitted
Whisk 1⁄2 cup honey, vinegar and vanilla in a small bowl. Whisk mascarpone and remaining 2 tablespoons honey in a medium bowl to blend. You can mix these two a day ahead if there is enough room in your refrigerator to keep them. Cover and refrigerate. Remix before using.
Prepare grill.
Brush nectarines with glaze. Place on the grill for four minutes total. Turn them once. Plate them with the most attractive grill marks on top. Drizzle with remaining sauce and a dollop of mascarpone.