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!
PinGrilled 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.
PinRipe, 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.
PinRoast extra pecans to use later.Tip: Let the fruit cool down before adding the mascarpone. Otherwise it kind of melts all over the place.
Pin
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!
2tablespoonsunsalted butter1/4 stick, at room temperature
1teaspoonground cinnamon
1/4cuphoney
2tablespoonsbrandyI omitted this and the result was still amazing
1/2teaspoonvanilla extract
6mediumripe, 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.
Keyword Crumble, Grilled, Nectarine
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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