Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Grilled Nectarines with Blackberries & Ice Cream

Article Image
Judi Rutz

Servings: eight

This dessert is especially good with caramel-flavored ice cream, but vanilla is also delicious.


  • 2 pints fresh blackberries
  • 1/3 cup water
  • 1 tsp. fresh lemon juice; more to taste
  • Granulated sugar to taste
  • 2 Tbs. unsalted butter, melted
  • 2 Tbs. honey
  • 1/2 tsp. ground cinnamon
  • 4 large, ripe nectarines
  • Caramel or vanilla ice cream
  • Crisp butter cookies and fresh mint sprigs (optional)

Nutritional Information

      Calories (kcal) : 120
      Fat Calories (kcal): 30
      Fat (g): 3.5
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 10
      Sodium (mg): 0
      Carbohydrates (g): 23
      Fiber (g): 5
      Protein (g): 1


  • In a blender, mix 1 of the pints of blackberries with the water and lemon juice. Purée until smooth. Pass the purée through a fine sieve, pressing down with the back of a ladle. Adjust the flavor with either more lemon juice or a little sugar. Reserve this coulis.
  • Heat the grill to medium high. In a shallow bowl or lipped plate, stir the melted butter, honey, and cinnamon. Cut each nectarine in half and remove the pit. Slice a bit off of the side opposite the pit so that the fruit will lay flat when serving. Roll each half in the melted butter mixture. Grill, pit side down, until the fruit is softened and the pit side begins to darken and caramelize, about 4 minutes.grilled nectarines with blackberries & ice cream recipe
  • Put a nectarine half (pit side up) at the center of each plate. Drizzle some of the coulis around the fruit and sprinkle with the fresh blackberries. Top each nectarine while still warm with a scoop of ice cream. Garnish with a crisp butter cookie and a sprig of fresh mint, if you like. Serve immediately, while the ice cream begins to soften but before it melts.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks