One of the nicest things about summer is the overabundance of fruit available. I love hitting the farmer’s market and having my pick of the best peaches, nectarines, plums, cherries, sour cherries, blackberries and raspberries available. And really, when they come directly from the source, they taste the best. So juicy and sweet. The kind of fruit that is messy to eat, drips of fruit juice running down your arms.
I can never really decide what to get at the farmer’s market. Typically, jalapeños are on the list. And onions. But it becomes a big challenge, trying to narrow it down to just one or two fruits a week. Lately, it’s been plums. Nothing but big, fat, yellow and red plums.
At least until the nectarines came out. I dropped the plums like a bad habit for those orange-yellow jewels. There is just something about nectarines that I can’t get enough of. Unfortunately, this week, someone (and by someone, I mean myself) squished her crop of nectarines by putting onions, tomatoes and two cartons of eggs on top. I refused to throw them away and thus needed to use them fast.
So I grilled them. It was probably the best nectarine I’ve had. The grilling brings out a lot of sugars in the fruit. And topping it with a little brown sugar and vanilla really caramelizes things. Each bite is a tender, caramel-flavored piece of heaven. Really, not exaggerating.
- 4 nectarines, sliced
- juice of 1 lemon
- 1 Tbsp brown sugar
- 2 tsp. vanilla
- 2 large sheets aluminum foil
- Preheat your grill according to manufacturer’s instructions.
- Lay out your foil on a flat surface.
- On each piece, place 2 nectarines that have been cut into slices.
- Pour lemon juice equally on each sheet of nectarines.
- Add ½ Tbsp. brown sugar to each sheet of nectarines.
- Pour 1 tsp. vanilla on to each sheet of nectarines.
- Wrap the nectarines up in the foil, leaving space at the top for air to circulate.
- Grill on low for 15 minutes until caramelized.
- Serve warm, with vanilla ice cream if you choose.