Grilled Nectarines and Plums with Vanilla Bean Syrup

Grilled Nectarines and Plums with Vanilla Bean Syrup Recipe
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.

Yield:

8 servings

Recipe from

Cooking Light

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

Ingredients

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

Preparation

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.

Note:

Joanne Weir,

September 2007
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