Exit 34 in North Bend, Washington. Just 30 minutes east of Seattle on I-90. 10 minutes away from Snoqualmie Falls & Snoqualmie Casino.

Grilled White Nectarines with Amaretto Spiked Mascarpone Recipe

My Snoqualmie Valley friend, Amy Graham, earned her degree in agricultural business but her love for cooking grew out of her childhood family gatherings that revolved around great food.

While working at an potato, apple and asparagus farm after college, Amy’s talents really began to show. Thinking up ways to use asparagus in recipes became a hobby. She would pickle, grill and steam it. A favorite of friends was her cream of asparagus soup. On camping trips her friends would fondly refer to her as Martha Stewart.

I visited Amy recently and she shared a delicious (and gorgeous!) recipe which I’m recreating for you again today. I shall also make it many, many more times to come.

INGREDIENTS:

  • Olive oil
  • 3 ripe but firm white nectarines (in season now!)
  • One 8 ounce container of mascarpone cheese at room temperature
  • 1/2 cup powdered sugar (optional)
  • 1 tablespoon amaretto liqueur
  • 6 fresh mint sprigs

Place a grill pan or prepare the outdoor grill over medium – high heat. Cut the nectarines in half and remove pits. Lightly brush inside of nectarines with olive oil so they don’t stick to the grill.

Place nectarines with the cut side facing downward onto grill. To get great grill marks, do not move the nectarines while they cook.

Grill until marks are well formed and they are slightly softened and heated through, about 10 minutes.

Combine mascarpone (pronunced mas-car-POH-neh) cheese with the Amaretto and mix until smooth. If desired, you can add 1/2 cup of powdered sugar to sweeten things up a little – not that I would do that or anything. Divide the mascarpone cream equally, topping the cut side of each grilled nectarine. To take things over the top, use a large decorating bag and large decorating tip to create an amazing swirl of mascarpone on the top. Garnish with fresh mint.

Sweet baby Jesus, it’s take-my-breath-away gorgeous every time.

Today, Amy owns her own business, The Sassy Turtle, where she specializes in being a personal chef. Her services are perfect for the elderly, small celebrations and for new moms who are busy caring for their new little one. She can meet the needs of those with special diets and create pre-cooked meals for her clients to store in the freezer in advance for easy and tasty meals.

The Sassy Turtle services include shopping for groceries, cooking on location and storing the entrees in an orderly, easy to use fashion. Amy listens to her clients needs and adapts easily to various menu desires. You can see samples of more of Amy’s culinary arts on her website, The Sassy Turtle.

Welcome Amy to Twitter here.

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  1. [...] Deanna of the Old Hen made grilled nectarines with amaretto spiked mascarpone [...]

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