Barbecued Nectarines Recipes

Steps:

• Whisk 1/2 cup honey, vinegar, and vanilla in small bowl. Whisk crème fraîche and remaining 2 tablespoons honey in medium bowl to blend. (Glaze and crème fraîche mixture can be made 1 day ahead. Cover separately. Refrigerate crème fraîche mixture. Rewhisk both before using.)
• Prepare barbecue (medium-high heat). Brush nectarines generously with half of glaze. Grill until heated through, turning occasionally, about 4 minutes. Arrange 2 nectarine halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon some crème fraîche mixture into center of each nectarine half and serve.

Steps:

• Combine Cabernet and sugar in a saucepan. Boil until reduced to 1/2 cup. Let syrup cool.
• Place goat cheese and Gorgonzola in a blender with milk. Blend until smooth. Add additional milk, 1 tablespoon at a time, if necessary.
• Cut the nectarines in half lengthwise and remove the pits.
• Lightly brush nectarines with olive oil and place on the grill for 3 to 4 minutes.
• Once nectarines are cooled, place a spoonful of the goat cheese mousse in the center of each nectarine. Drizzle with Cabernet syrup.

Steps:

• In a small saucepan, bring vinegar to a boil; cook 10-15 minutes or until liquid is reduced to 3 tablespoons. Remove from heat., Brush oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides. Grill nectarines 45-60 seconds on each side or until tender and lightly browned. Cool slightly., Spread goat cheese over toasts. Cut nectarines into thick slices; arrange over cheese. Drizzle with balsamic syrup; sprinkle with basil. Serve immediately.

Steps:

• Preheat the grill to medium-high heat.
• Brush the nectarines with the amaretto. Grill until golden, tender and you have achieved beautiful grill marks, about 2 to 3 minutes on each side, 6 minutes total. Remove from the grill and let cool slightly.
• Add the mascarpone, whipping cream, sugar, lemon zest, and vanilla to a large mixing bowl and beat with a hand mixer until soft peaks appear.
• Plate the grilled nectarines on a platter and top each with a dollop of whipped mascarpone and a sprinkling of chopped pistachios. Serve immediately.

Steps:

• Heat a grill pan over medium-high heat.
• Drizzle the nectarine halves with a little olive oil. Grill cut-side down for 2 to 3 minutes, turning midway to achieve lovely grill marks. Set aside.
• In a bowl, whisk together the honey, Dijon and vinegar. Whisk in the olive oil to emulsify. Add some salt and pepper and mix.
• Toast the slivered almonds in a small skillet over medium-low heat until just turning golden brown.
• In a large bowl, toss the salad greens with enough of the dressing to lightly coat. (You won't use all of the dressing; save to have on another salad tomorrow!) Toss in the warm toasted almonds.
• Divide the salad among 4 plates. Place a nectarine half on each serving. Drizzle the nectarines with a little more dressing. With a fork, cut the blue cheese into chunks and distribute among the plates.

Steps:

• Heat a barbecue grill or hot coals to high heat.
• Place honey, orange juice and rind in a small bowl and mix well. Brush over nectarines. Cook nectarines on barbecue for 3 minutes, turning frequently, until softened and starting to brown around the edges.
• Meanwhile, place remaining honey mixture in a small saucepan and simmer for 3 minutes. Spoon over nectarines and serve with vanilla ice cream.

Steps:

• Heat a grill pan over medium-high heat. Spritz cut sides of nectarines with cooking spray. Place cut sides down on pan. Grill until just tender, 4-5 minutes. Meanwhile, drain Burrata; cut into 6 slices. , Arrange nectarine halves, cut side up, on a serving platter. Top with Burrata, honey and mint; sprinkle with salt.