Grilled Nectarines with Crisp Almond Topping and Ice Cream
By Andrew JanjigianPublished on May 12, 2020
Time
1½ hours
Yield
Serves 4
Ingredients
Almond Topping
½ cup (2½ ounces/71 grams) all-purpose flour ¼ cup sliced almonds ¼ cup packed (1¾ ounces/50 grams) brown sugar ¼ teaspoon table salt 3 tablespoons unsalted butter, melted1 teaspoon vanilla extract 1 teaspoon waterNectarines
1 ½ pounds (680 grams) ripe but slightly firm nectarines, halved and pitted2 tablespoons unsalted butter, melted1 pint vanilla ice creamBefore You Begin
This recipe can also be made with peaches or plums. For the best results, use high-quality, ripe, in-season fruit with a fragrant aroma and flesh that yields slightly when gently pressed. Using a metal baking pan on the cooler side of the grill won't harm the pan, but you can use a disposable aluminum pan if preferred; do not use a glass dish. For a more rustic dessert, leave the skins on in step 7. We like pairing vanilla ice cream with these nectarines, but other flavors will work, too.
Instructions
- Stir flour, almonds, sugar, and salt in medium bowl until combined. Add melted butter, vanilla, and water and stir until clumps form and no dry flour remains.
- Transfer flour mixture to 10-inch nonstick skillet and cook over medium heat, stirring constantly, until clumps break down into finer pieces and topping is fragrant and just beginning to brown, 7 to 9 minutes. Spread topping on large plate and let cool and crisp, at least 15 minutes. (Topping can be stored in airtight container for up to 3 days.)
- Brush cut side of nectarines with melted butter.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
- Clean and oil cooking grate. Arrange nectarines cut side down on hotter side of grill and cook (covered if using gas) until grill marks have formed, 5 to 7 minutes, moving nectarines as needed to ensure even cooking.
- Transfer nectarines cut side up to 13 by 9-inch baking pan and cover loosely with aluminum foil. Place pan on cooler side of grill. If using gas, turn primary burner to medium. Cover and cook until nectarines are very tender and paring knife slips in and out with little resistance, 10 to 15 minutes.
- When nectarines are cool enough to handle, use your fingers to slip off skins and discard, if desired. Divide nectarines among individual serving bowls. Add scoop of ice cream to each bowl, sprinkle topping evenly over ice cream and nectarines, and serve.
for the almond topping
for the nectarines
Time
1½ hoursYield
Serves 4Ingredients
Almond Topping
Nectarines
Test Kitchen Techniques
Ingredients
Almond Topping
Nectarines
Test Kitchen Techniques
Ingredients
Almond Topping
Nectarines
Test Kitchen Techniques
Why This Recipe Works
We wanted a quick-to-make but delicious dessert in which to feature grilled nectarines, so we created a streusel-like almond topping for the nectarines, turning them into an ersatz crumble. To make the topping, we combined flour, sliced almonds, brown sugar, and salt and then added melted butter, vanilla, and water, stirring the mixture until clumps formed. We then toasted this mixture in a dry skillet until it was lightly browned and let it crisp as it cooled. To prevent the nectarines from sticking to the grill and to add welcome buttery flavor, we halved them and brushed their cut faces with melted butter. To give the nectarines a custardy-soft texture and add a subtle grill flavor, we grilled them over high heat until grill marks formed and then moved them to a covered metal pan over indirect heat until they were fully softened. To assemble the dessert, we plated the nectarine halves, added the requisite scoop of vanilla ice cream, and then sprinkled on the topping.
Before You Begin
This recipe can also be made with peaches or plums. For the best results, use high-quality, ripe, in-season fruit with a fragrant aroma and flesh that yields slightly when gently pressed. Using a metal baking pan on the cooler side of the grill won't harm the pan, but you can use a disposable aluminum pan if preferred; do not use a glass dish. For a more rustic dessert, leave the skins on in step 7. We like pairing vanilla ice cream with these nectarines, but other flavors will work, too.
Instructions
- Stir flour, almonds, sugar, and salt in medium bowl until combined. Add melted butter, vanilla, and water and stir until clumps form and no dry flour remains.
- Transfer flour mixture to 10-inch nonstick skillet and cook over medium heat, stirring constantly, until clumps break down into finer pieces and topping is fragrant and just beginning to brown, 7 to 9 minutes. Spread topping on large plate and let cool and crisp, at least 15 minutes. (Topping can be stored in airtight container for up to 3 days.)
- Brush cut side of nectarines with melted butter.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
- Clean and oil cooking grate. Arrange nectarines cut side down on hotter side of grill and cook (covered if using gas) until grill marks have formed, 5 to 7 minutes, moving nectarines as needed to ensure even cooking.
- Transfer nectarines cut side up to 13 by 9-inch baking pan and cover loosely with aluminum foil. Place pan on cooler side of grill. If using gas, turn primary burner to medium. Cover and cook until nectarines are very tender and paring knife slips in and out with little resistance, 10 to 15 minutes.
- When nectarines are cool enough to handle, use your fingers to slip off skins and discard, if desired. Divide nectarines among individual serving bowls. Add scoop of ice cream to each bowl, sprinkle topping evenly over ice cream and nectarines, and serve.
for the almond topping
for the nectarines
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