Grilled Nectarines With Cream Cheese Filling. This sexy little vixen was featured on New Day Northwest recently.
You must try. Like, today.
Grilled Nectarines With Cream Cheese Filling
Nectarines
- Olive oil
- 3 ripe but firm white nectarines
Filling
- 8 ounces cream cheese, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
Garnish
(all optional)
- Dash of flaky salt
- 6 fresh mint sprigs
- Fresh berries
- Powdered sugar through a sieve
- Maple syrup drizzle
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 down onto the 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 5-10 minutes.
Combine filling ingredients and mix until smooth. Divide the filling 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 on the top. Sprinkle with a dash of flaky salt.
Garnish with fresh mint or whatever you love.
Sweet baby Jesus, it’s take-my-breath-away gorgeous every time.
3 replies on “Grilled Nectarines With Cream Cheese”
I love this! Can’t wait til nectarines are back so I can make some.
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