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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 173
  • Calories from fat: 24%
  • Fat: 4.6g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.1g
  • Carbohydrate: 33.7g
  • Fiber: 2g
  • Cholesterol: 9mg
  • Iron: 0.5mg
  • Sodium: 6mg
  • Calcium: 21mg


  • 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


  1. Preheat grill.
  2. 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.
  3. 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.
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