Before summer has gone completely, this is a recipe you want to try. It is ideal for the dog days of summer, and perfect because all those nectarines at the market are finally superbly ripe and delicious. The seedless green grapes are also coming into their own now, too from the domestic vineyards here in the USA. Fresh from the produce stand, sweet ripe nectarines are one of the joys of the summer season. Now as the season draws to a close, grilled with a brush of organic honey spiced with a bit of grated jalapeño pepper or fresh ginger root, cooled, sliced and tossed with green seedless grapes as a side dish you have a treat you’ll never forget.
What You’ll Need
- 8 large ripe but firm Nectarines
- 2 cups stemmed seedless green grapes (about 1 1/2 lbs)
- 1/2 tsp. each of the following herbs, crushed and diced rosemary, sage and thyme
- 1 tsp. each kosher salt and fresh ground black pepper
- 1/4 cup organic honey (locally sourced is best)
- 1/4 cup undiluted pineapple juice concentrate
- 2 tbsp coconut oil
- Good Balsamic Vinegar
- Ginger ale or Extra Brut Champagne
Heat barbecue grill to 500°F or stove top grill brushed with coconut oil until smoking hot
- Mix honey, pineapple concentrate and coconut oil together; set aside
- Wash Nectarines and cut in half. Twist to loosen and remove from seed, wash and place grapes in a colander lined with a paper towel to dry. When grapes are dry, pull them from their stems
- Brush nectarines with honey/juice/oil mixture. Season with herbs, salt and pepper.
- Place on hot grill, cut side down first and grill for 2-3 minutes. Turn to skin side and grill for 2-3 more minute until grill marks are deep brown but not burnt. Watch carefully. You only want the fruit caramelized, not blackened.
- Remove to a cold plate and allow to cool. When thoroughly cooled, slice in 1/3″ slices and toss with stemmed green grapes
- Stir left over honey/pineapple concentrate/coconut oil together with
- 2 tbsp balsamic vinegar
- 1/2 cup ginger ale or extra brute champagne
- Pour over fruit and toss to dress. Serve immediately
I. Served along side thick slices of cold ham and *horseradish and chive potatoes tossed with crunchy romaine salad, you have a delectable cold dinner on a hot night to remember when winter lingers a bit longer than you can stand.
II. Served in cocktail glasses with an additional splash of ginger ale or extra brut champagne, paired with a shortbread cookie, this compote is a summer dessert to finish any meal. Guilt free and light as a feather!
*Recipe to follow
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