I can’t believe its officially September, I’m not ready yet! This is going to be one of those years when I will be dragged, kicking and screaming, into fall.
I started the summer with grand aspirations of testing out all sorts of recipes for popsicles, ice cream, barbecued veggies, salads and chilled soups to share with you. 3 months later I am sad to report I made my way through 1/500th of the recipes I had hoped to try. I’m convinced we accidentally skipped a month somewhere along the way.
So to help you maximize the last few days/weeks of summer I wanted to share this fantastic dessert which to me epitomizes summer. I love adding grilled fruit to salads (1 of the many things I never got around to posting about) and meat and veggie skewers but have never tried serving them for dessert. I can’t believe how much I have been missing out.
I used nectarines but peaches or apricots would also work well. They are grilled until warm and tender, bathed in a salted vanilla caramel sauce and then topped with coconut cream and a sprinkling of chopped nuts. Sounds good right? There are a zillion other things I could say about how easy and delicious this dish is, but let’s not waste any more time, fire up the barbecue and get going! It’s time to savor those last few days of summer.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 1 tbsp melted coconut oil or butter
- 2 tbsp honey or other sweetener
- 1/2 tsp vanilla
- Pinch of salt
- 1 can coconut milk refrigerated for at least 24 hours
- 2 nectarines
- 3 tbsp toasted nuts chopped (pecans/peanuts or hazelnuts all work)
To ensure the cream is as thick as possible, only use the thick part of the coconut milk. To ensure you only get this part of the milk, remove the can from the fridge (be sure not to shake it) and flip the can upside down.
Now the liquid milk will be on top while the thicker coconut cream which we want is on the bottom. Open the can and pour the liquid into a bowl (this milk can be saved and used in a soup or smoothie)
Remove the thick cream from the can and place in a container in the freezer while you prepare the rest of the dessert
Set your barbecue to medium heat
Cut the nectarines in half, remove the stone and place on the grill
In a pan on medium low heat add the honey, coconut oil, vanilla and salt and allow to melt, stirring regularly. Keep an eye on it to ensure it doesn't burn. Once the mixture has begun to bubble, remove from the heat.
While the fruit grills, brush it generously with the coconut oil & honey sauce. It should take the nectarines 15-20 minutes to cook, flipping half way through. Remove from the grill once they are tender and have grill marks on both sides.
Return the sauce to the stove before serving to warm it up (or you can quickly microwave it)
To serve place 1 or 2 halves of the nectarine on a plate, top with a scoop of the coconut cream, drizzle the sauce over top and then sprinkle with nuts. Enjoy!