It’s almost nectarine season here in the southeast, so I wanted to share a cook from my pre-AR days that we really loved - definitely doing it again this summer. It’s a Weber recipe for Italian Sausages and Glazed Nectarines on Honey-Mustard Crostini . Some excerpts from my notes:
- I used Johnsonville Firecracker brats, and they were good, but noted something even spicier would pair better with the sweetness of the nectarines.
- Make sure to buy firm nectarines, nothing too ripe. They’ll soften up on the grill and you don’t want them mushy since you want to slice them thin.
- Buy extra nectarines to grill and put them over vanilla ice cream for dessert - we wanted more!
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