How to Make Grilled Nectarines with Raspberry Sauce

Grilled nectarines in the summer season is an easy dessert. When accompanied with ice cream and raspberry sauce nothing else compares. First hit four nectarines. Begin by using a small sharp paring knife to cut along the nectarines natural divide. Insert the knife until you feel the pit, then move the nectarine around the knife, not the other way around, until you have a clean cut dividing the nectarine. Loosen the pit with the knife and then pull it out with your hands. Now cut the nectarine so you have half inch thick slices.
Brush with oil; and then squeeze half a lemon; and a table spoon of sugar on both sides of nectarines. Next heat the grill to high. Grill over direct heat for 2 to 3 minutes per side.
To make the raspberry sauce, start with a sauce pan over medium heat and combine one pound of raspberries, fresh or frozen; the juice from half a lemon, half a cup of granulated sugar, and simmer until the sugar is dissolved; about 10 minutes. Next strain the sauce through a fine mesh sieve so that it has a smooth consistency.
Serve these grilled nectarines with scoops of peach ice cream. Drizzle with the raspberry sauce and garnish with slices of grilled pound cake. Grilled nectarines with raspberry sauce and ice-cream! For more delicious barbeque recipes visit summerkitchen.tv


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