Well, hi! I’ve been a little quiet on the blog front the last couple weeks. But I have been a busy bee behind the scenes. I’m working on a bunch of new blog projects and collaborations which I’m so excited to share with you in the coming weeks. Including a handful of lovely giveaways to celebrate my one-year blog anniversary and all things fall.
In the meantime, you can find me soaking up the last days of summer and grilling most nights in the backyard.
Which brings me to today’s post – Brandy-Soaked Grilled Nectarines Topped with Maple, Brown Sugar Butter. Stonefruit on the grill is delicious, as is, but the oaky finish of this cognac mixed with a charcoal grill is super flavorful and the added sweet butter creates a syrupy drizzle. I didn’t have ice cream on hand the other night, but warm grilled fruit with a scoop of vanilla bean ice cream is incredible.
This is how I prepared these the other night (measurements are approximate).
I drizzled about two tablespoons of Martell Blue Swift brandy (I was gifted a bottle for another project so I used it with this recipe, too!) over four washed, halved and pitted nectarines. I let the nectarines soak up the brandy for a few hours before grilling them on our coal grill for about two minutes, flesh side down. Just ripe or not quite ripe fruit works best to avoid mushy fruit once it’s grilled and softened (my fruit was a little too ripe for grilling, but it doesn’t impact the taste!)
While the fruit is grilling, use softened butter, approximately 1/4 cup, and whip with cinnamon (about two teaspoons), maple syrup (one tablespoon) and brown sugar (one tablespoon), to taste. This makes more than enough to top each nectarine half, but who doesn’t need a little leftover sweetened butter to add to toast and waffles in the morning? 🙂
Andrew and I will definitely be making these again over the next couple weeks. What type of desserts do you make on the grill?