Let’s face it. Nobody is slaving over a hot stove on this beautiful Labor Day. If you’re cooking at all (you might be lucky enough to be invited to the barbecue and not hosting it!) then you’re doing it on the grill. But what if you’re faced with a problem: you’re the one responsible for dessert. Nobody wants to be stuck inside baking, so what do you do? The answer is simple. Take a page from the book of Delish and grill your dessert.
What? Grilled dessert? No, we’re not crazy. You can totally grill dessert and it can totally be delicious and super simple.
Something about grilled fruit just gets us excited. The grill brings out awesome flavors that you could never achieve using an oven. So if you’re in charge of desserts for this year’s feast and you still aren’t sure what to do, try this recipe for grilled nectarines topped with mascarpone cream!
Recipe, from Delish.com
- 1/3 cup(s) mascarpone cheese
- 3 tablespoon(s) nonfat plain Greek yogurt
- 2 teaspoon(s) sugar
- 1 teaspoon(s) chopped fresh tarragon, plus more for garnish
- 4 ripe but firm nectarines
- 1 tablespoon(s) canola oil
- 8 teaspoon(s) balsamic glaze or honey
- 2 tablespoon(s) sliced almonds, toasted
- Preheat grill to medium-high.
- Combine mascarpone, yogurt, sugar, and 1 teaspoon tarragon in a medium bowl. Refrigerate while you prepare the nectarines.
- Cut nectarines in half and scoop out the pits. Brush the cut sides with oil. Oil the grill rack (see Tips). Grill the nectarines, cut-side down, until slightly softened and beginning to brown, about 2 minutes.
- Divide the nectarines among 8 plates. Fill each half with about 1 tablespoon of the mascarpone mixture and drizzle with 1 teaspoon balsamic glaze (or honey). Top with toasted almonds and more chopped tarragon, if desired.