Grilled Nectarines with Mascarpone and Blackberries
Cut the nectarines in half and remove the pits. Combine the honey, lemon juice and melted butter in a small bowl.
Preheat a grill to medium-high heat or prepare a bed of hot coals. Brush the nectarines with the honey glaze and place them on the grill, cut side down. Cook for 4 to 5 minutes or until they have nice golden grill marks. Flip over and cook for 3 to 4 minutes more, until just tender.
Serve the warm, grilled nectarines in pretty dessert dishes topped with a dollop of cool mascarpone, a scattering of blackberries and a drizzle of caramel sauce.
Each serving: 260 cal, 16g fat (9g sat), 45mg chol, 50mg sodium, 30g carb, 4g fiber, 4g protein
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired August 10, 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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