Grilled Nectarines with Ricotta Cheese, Roasted Almonds, and Chestnut Honey
Take advantage of peak grilling season with this sweet and simple stone fruit dessert.
Peaches and nectarines are plentiful and at their peak flavor right now, and they’re perfect for a grilled dessert. Here’s a yummy recipe for grilled nectarines that can go on while the grill is still hot from cooking dinner.
In this easy dish, the nectarines (you can easily substitute peaches) are lightly caramelized and develop a smoky complexity from the grill and mingle even more interestingly with the other ingredients. Virtually any good-quality floral honey will do here, but try to find chestnut honey. Its nutty, slightly bitter character finishes this dish in a particularly special way.
As you try this recipe, feel free to experiment with other ingredients and substitute as you see fit. In place of nectarines, try peaches, plums, apricots, or even cherries. Let the kids choose their favorites from the farmers market or come up with unusual – but probably tasty – combos from their imaginations.
4 ripe nectarines, halved and pitted
2 tablespoons unsalted butter, melted
2 cups fresh ricotta cheese
¼ cup toasted sliced almonds
Prepare a medium-hot grill and brush with vegetable oil.
Brush the cut sides of the nectarine halves with melted butter. Place, cut sides down, on the grill and cook until softened and browned slightly, 3 to 5 minutes.
Transfer the grilled nectarines to a plate, cut sides up, and sprinkle delicately with sea salt.
Divide the ricotta among four bowls and place two nectarine slices on top of each serving. Drizzle with chestnut honey and sprinkle with the sliced almonds.