Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Grilled Nectarines with Honey Balsamic Glaze
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- #24286
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 cup honey, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons honey
1/4 cup balsamic vinegar
1/2 teaspoon vanilla extract
1 container (8 ounce size) creme fraiche
6 firm but ripe nectarines, halved, pitted
directions
When using an outdoor grill, add a handful of fresh charcoal to the embers after serving the main course. When it's time to cook the nectarines, the fire should be at the right temperature.
Remember to brush the grill clean before adding the fruit. Sour cream is a good substitute for the Creme fraiche.
Whisk 1/2 cup honey, vinegar and vanilla in small bowl. Whisk Creme fraiche and remaining 2 tablespoons honey in medium bowl to blend (Glaze and Creme fraiche mixture can be made 1 day ahead. Cover separately. Refrigerate Creme fraiche mixture. Re-whisk both before using).
Prepare barbecue (medium-high heat). Brush nectarines generously with half of glaze. Grill until heated through, turning occasionally, about 4 minutes.
Arrange 2 nectarine halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon some Creme fraiche mixture into center of each nectarine half and serve.
added by
tiberius
nutrition data
Nutritional data has not been calculated yet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Beer makes batters better, meat more tender, and sauces more flavorful.
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