Grilled nectarines with Cointreau glaze, hazelnuts and ice cream

[Ray]

I was afraid of that!

[Henrik]

Ha ha, spot on! Healthy is what I'm all about :-)

[Strat50]

A very fine cook, sir! Here, in Alaska, most of our produce(especially fruit) is inferior, because of shipping versus ripeness, etc. When I see a cook, such as yours, I turn green with envy...lol

[The Burn]

I knew this thread was yours by the title before I saw your name. Always elevating the grilling.

The dessert looks great, and I love that karamel sutra

[Huskee]

Wow man, great job! Makes ice cream healthy, at least that what I would tell myself.

[Huskee]

I think it involves a looooong plane ride. Or an even longer boat ride.

[_John_]

Looks awesome as always.

[Ray]

Looks delicious!!! How do I get to your place?

[Henrik]

Hi all,

I decided it was time to cook dessert on my grill. I'm grilling nectarines halves, covered with a nice glaze consisting of Cointreau (orange liqueur) and honey. I serve it with roasted hazelnuts, orange clove filets and ice cream. It's so good, it's silly.

You can taste the Cointreau, and I match it up with the orange cloves. Also, the hazelnuts add finesse. The ice cream in the picture is Ben & Jerrys Caramel Sutra, but use whatever you have at home.

Serves: 4

Ingredients
6 nectarines
2 oranges
0.4 cups hazel nuts

Glaze
1 tbsp honey
2 tbsp Cointreau

Instructions
Cut the nectarines in half. Whisk the glaze together in a small bowl. Grill the nectarine halves with the flat side up. Apply the glaze on all nectarine halves as soon as they are placed on the grill. Sear them for 5 minutes at 400° F. In the meantime, roast the hazelnuts in a dry frying pan. Let them cool off. Cut out filets of the orange cloves, and serve it all in a bowl. Start with the ice cream, then nectarine halves and orange clove filets, and finally the hazelnuts.

Here are the nectarines, being grilled on direct heat



Here's the dish, ready to serve