I only had two white nectarines left; I could have cried. They were a little starchy. It’s the end of the summer, so there are really no more great white nectarines to be had until next summer. That’s so long away. Months and months of cold – mind-numbing, finger-freezing, shiver-inducing Montreal cold – to get through before I can again experience a perfect white nectarine…it breaks my heart.
So I wanted these two nectarines to be used extraordinarily. To get rid of the starchiness I decided to grill them, and sweeten them, and add lemon to bring out their flavour. It worked. Rarely is cooked fruit better than raw fruit to me, but melted butter makes everything better.
Super simple:
1 tablespoon honey
1 tablespoon water or dessert wine (I used amaretto, which was incredible…)
1 teaspoon unsalted butter
2 fresh bay leaves (optional. I skipped it because I couldn’t find mine…not a good sign)
2 ripe nectarines or peaches, thickly sliced
2. Cook until the bottom is browned, about 2 minutes. Turn it over and let it brown just one minute on the other side. Transfer the fruit to plates or a platter.
4. Pour the honey mixture over the fruit. Serve with a little creme fraiche, or ice cream, or thick tangy yogurt…or just on its own.
Leave a Reply