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With all the bbq, coleslaw and potato salad we will enjoy this week, I know I will be craving an easy summer dessert. I really don’t like to bake, mostly because the flour makes a mess and there are way too many utensils and bowls to clean up, but also because all the precise measuring irks me. I prefer to throw things together and eyeball the amounts or tweak the ingredients to suit my taste. So when I came across this two bowl, one fork, no-oven-needed recipe, I knew I had a winner!

Grilled Nectarine Crumble

Grilled Nectarine Crumble. Photo credit: www.chow.com

Nectarines are in peak season in July. They are loaded with vitamins A and C, potassium and fiber. In the summer, nectarines are always in the rotation at our house, but fresh peaches would be a nice stand in, if you prefer.

Ripe, juicy nectarines

Ripe, juicy nectarines. Image: chow.com

I always roast plenty of extra nuts so I have them on hand to toss in salads or on cereal or yogurt. Use a dry iron skillet–clean up is as simple as a swipe with a paper towel.

Roast extra pecans to use later.

Roast extra pecans to use later.

Tip: Let the fruit cool down before adding the mascarpone. Otherwise it kind of melts all over the place. 

Grilled Nectarine Crumble

Adapted from Chow.com
No oven needed! Fire up the grill and serve this scrumptious fruit crumble at your next backyard burger gathering!
5 from 1 vote
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Course Dessert
Cuisine American
Servings 6

Ingredients
  

  • 1/2 cup mascarpone 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 teaspoon ground cinnamon
  • 1/4 cup honey
  • 2 tablespoons brandy I omitted this and the result was still amazing
  • 1/2 teaspoon vanilla extract
  • 6 medium ripe, but firm nectarines (about 2 1/2 pounds), halved and pitted (substitute peaches, if desired)

Instructions
 

  • 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.
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And if you want a slightly different twist, try making this as a brushetta. I had some extra nectarines so I decided to spread some of the lemon-scented mascarpone over grilled Italian bread slices, then I topped that with a couple of thinly sliced wedges of fruit, sprinkled a little pecan topping over it and voila! another fabulous way to enjoy summer’s bounty!

 

 

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