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How to Grill a Nectarine

Grilled nectarines not only look beautiful but make perfect ice cream bowls and add a touch of smoky sweetness to a savoury salad.

Step 1:

Set a slightly under-ripe nectarine on a work surface, stem-side down. Following the natural seam of the fruit, use a very sharp knife to slice the nectarine in half as close to the pit as you can, or even right through if possible (see Note.)

Step 2:

Now use a sharp paring knife to carefully cut the pit out.

Step 3:

Preheat an indoor grill or barbecue to medium-high. Lightly coat the nectarines and the bars of the grill with vegetable oil spray. Grill nectarines, flesh-side down, for 2 minutes, or until lightly charred. Turn over and grill on the other side until just heated through, about 1 minute.

Step 4:

Use the nectarines as bowls for ice cream. Or, use in savoury ways, such as slicing and adding to salads, or using as a side dish for meats or fish, such as grilled salmon, pork chops and chicken.

Note: Two categories of nectarines are clingstone and freestone, which are not always available at the same time of year. A clingstone is so named because the stone of the fruit tightly clings to the flesh. It was the type used in the photos above. A freestone nectarine has a stone that easily separates from the flesh, hence its name. When grilling that type of nectarine, simply cut all the way around the stone, following the natural seam of the fruit. Now twist the fruit and one half of it will easily come away from the stone. Pull the stone off the other half nectarine and it's ready for grilling.