Grilled Nectarines and Plums with Vanilla Bean Syrup

Douglas Merriam
Grilling heightens the fruit's sweetness and flavor. Slightly firm fruit will stand up to the heat; if you're using ripe fruit, take it from the grill just a few minutes sooner than directed. Garnish with mint sprigs.


8 servings

Recipe from

Nutritional Information

Calories 173
Caloriesfromfat 24 %
Fat 4.6 g
Satfat 1.9 g
Monofat 1.6 g
Polyfat 0.5 g
Protein 2.1 g
Carbohydrate 33.7 g
Fiber 2 g
Cholesterol 9 mg
Iron 0.5 mg
Sodium 6 mg
Calcium 21 mg


2 cups water
1/3 cup honey
1 (3-inch) vanilla bean, split lengthwise
1/4 cup frozen fat-free whipped topping, thawed
2 tablespoons mascarpone cheese
1 tablespoon honey
4 nectarines, halved and pitted
4 plums, halved and pitted
Cooking spray
2 cups cherries, halved and pitted
2 tablespoons sliced almonds, toasted and chopped


Preheat grill.

Combine 2 cups water and 1/3 cup honey in a small saucepan over medium-high heat. Scrape seeds from the vanilla bean, and add seeds to honey mixture. Discard bean. Bring to a boil. Cook until reduced to 1 1/4 cups (about 15 minutes). Combine whipped topping, cheese, and 1 tablespoon honey, stirring until smooth. Set aside.

Lightly coat both sides of nectarines and plums with cooking spray. Place nectarines and plums, cut side down, on a grill rack coated with cooking spray. Grill 2 minutes on each side or until soft. Place 1 nectarine half and 1 plum half in each of 8 shallow bowls. Top each serving with 1/4 cup cherries; drizzle each with 2 tablespoons honey mixture. Spoon 2 teaspoons cheese mixture over each serving; sprinkle each serving with 3/4 teaspoon nuts.


Joanne Weir,

September 2007