Looking for a springtime treat that’s as decadent and delicious as it is easy to make?
Try this recipe for Grilled Stone Fruit with Balsamic Syrup, featuring nectarines–the May Harvest of the Month.
Nectarines are packed with vitamins and are sweet, like their cousin, the peach, but unlike peaches, nectarines have a smooth outer skin. Nectarines can be enjoyed both raw or cooked and are frequently grilled, like in this recipe. Click here to print the recipe.
- 1 tbsp. olive oil
- 1/2 cup balsamic vinegar
- 2 tablespoons brown sugar
- 2 peaches, peeled and halved
- 2 nectarines, peeled and halved
- 2 plums, peeled and halved
Directions: In a small saucepan, combine balsamic vinegar and brown sugar. Bring to a boil; cook until liquid is reduced by half. On a lightly oiled grill rack, cover fruit and grill over medium heat or broil until tender, approximately 3 minutes on each side. Slice fruits; arrange on a serving plate. Drizzle with sauce.