Grilled Nectarines with Honey Balsamic Glaze
1/2 cup honey plus 2 tbs.
2 tablespoons honey
1/4 cup balsamic vinegar
1/2 teaspoon vanilla extract
1 (8-ounce) container Crème fraiche
6 firm but ripe nectarines, halved, pitted
• When using an outdoor grill, add a handful of fresh charcoal to the embers after serving the main course.
• When it’s time to cook the nectarines, the fire should be at the right temperature. Remember to brush the grill clean before adding the fruit.
• Sour cream is a good substitute for the Crème fraiche.
• Whisk 1/2 cup honey, vinegar, and vanilla in small bowl.
• Whisk Crème fraiche and remaining 2 tablespoons honey in medium bowl to blend.
• Glaze and Crème fraiche mixture can be made 1 day ahead.
• Cover separately.
• Refrigerate Crème fraiche 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 fraiche mixture into center of each nectarine half and serve.
Serves 6