June 22, 2005 - If you're cooking on the grill, why not find a way to make dessert out there while you're at it?
I've begun throwing a few fresh coals on the white briquettes before taking my steaks inside. They're ready by the time I get back outside with the fruit I'm eating for dessert.
If you don't like or want to spend time making the sauce below, try substituting pancake syrup.
I like the balsamic vinegar because it offers a nice contrast to the sweet in the sauce and the natural sugar in the fruit.
If you don't like mascarpone cheese, try cream fraiche or sour cream.
Peaches, pears, apples and bananas work well also, if you don't care for nectarines or if you want to prepare a sampler plate.
½ cup plus 2 tablespoons honey
¼ cup balsamic vinegar
½ teaspoon vanilla extract
8 ounces mascarpone cheese
6 firm, ripe nectarines,
halved and pitted
Whisk a half cup of honey, vinegar and vanilla in a small bowl. Whisk mascarpone and remaining 2 tablespoons honey in a medium bowl to blend. You can mix these two a day ahead if there is enough room in your refrigerator to keep them. Cover and refrigerate. Remix before using.
Brush nectarines with glaze. Place on the grill for four minutes total. Turn them once. Plate them with the most attractive grill marks on top. Drizzle with remaining sauce and a dollop of mascarpone.