These nectarines are very quick to make and you can just as easily use peaches of course. If you have any elderly fruit that needs using up, this is a good way to cook them.
You can grill the nectarines, you can fry them, or you can very successfully barbecue them.
This goes really well with vanilla ice cream – go here for a really easy, no-machine way of making your own. Go here for a guide to buying ready-made. What also goes well over the ice cream is a drizzle of elderflower cordial.
Recipe for grilled and filled nectarines
- 1 large nectarine
- 1 shortbread biscuit (go here for how to make your own shortbread)
- 6 candied pecans and/or almonds
- knob of butter
- 1 tbsp runny honey
- lavender flowers – about ten (the individual tiny florets, not the whole head). Or you can use thyme flowers.
- slosh of rum or whisky
- Cut the nectarine in half and take out the stone.
- If you are frying, then add a knob of butter to the pan and fry for about five minutes, cut side down until the cut side starts to turn golden. If you’re grilling add a small knob of butter into the hollow left by the stone, and grill cut side up, under the grill.
- If you are using rum or whisky, warm this.
- Meanwhile chop up the biscuit and the nuts and mix together.
- When the nectarine is done, drop the biscuit-nut mix into the central hollow, add another, very small knob of butter, drizzle with honey, and if using alcohol.
- Garnish with the lavender or thyme flowers – NB – this in not just for show, they give a subtle depth of flavour.