Topped with a buttery pecan-and-brown-sugar crumble topping and brushed with honeyed brandy, these grilled nectarines might outshine the burgers at your next barbecue. Finish them with a creamy dollop of lemon-scented mascarpone cheese to offset the smoky taste from the grill and you’ll have an easy summer dessert without ever turning on the oven.
Special equipment: You will need a pastry brush for this recipe.
What to buy: You can substitute peaches for the nectarines in this recipe.
1/2 cupmascarpone cheese
2 teaspoons granulated sugar
1/2 teaspoon finely grated lemon zest
3/4 cup roasted, salted pecans, finely chopped
1/4 cup packed dark brown sugar
2 tablespoons unsalted butter (1/4 stick), at room temperature
1 teaspoonground cinnamon
1/2 teaspoonvanilla extract
6 medium, ripe, but firm nectarines (about 2 1/2 pounds), halved and pitted
Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F).
Stir together the mascarpone cheese, sugar, and lemon zest in a small bowl until evenly combined, then set aside.
Meanwhile, place the pecans, brown sugar, butter, and cinnamon in a medium bowl and pinch the mixture together with your fingers until moist and crumbly; set aside. Whisk the honey, brandy, and vanilla together in a small bowl; set aside.
When the grill is ready, place the nectarines on a baking sheet and brush both sides with the honey mixture, using all of it. Place the nectarines cut-side down on the grill (reserve the baking sheet). Cover the grill and cook until grill marks appear on the bottom, about 2 to 3 minutes.
Using a flat metal spatula, flip the nectarines. Divide the pecan mixture among the nectarine halves, using all of it (about 1 heaping tablespoon per half). Cover the grill and cook until grill marks appear on the second side and the nectarines begin to soften, about 3 to 4 minutes more. Remove the nectarines to the reserved baking sheet. Serve immediately or at room temperature, topping with the lemon-mascarpone mixture just before serving.