ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mint Nectarines With Pineapple-Coconut Ice Cream

Prep time 25 mins
Cook time 5 mins
Yield Makes 8 servings

Ingredients

  • 12 ripe nectarines
  • 2 tablespoons butter
  • 1/4 cup firmly packed brown sugar
  • 1 tablespoon fresh lemon juice (about 1 small lemon)
  • 2 tablespoons chopped fresh mint
  • 3 pints pineapple-coconut ice cream
  • Garnishes: fresh mint sprigs, toasted flaked coconut

How to Make It

  1. Peel nectarines, and cut each into 8 wedges, discarding pits.

  2. Melt butter in a large nonstick skillet over medium-high heat. Add nectarines; sprinkle brown sugar and lemon juice over nectarines, and gently fold until blended. Cook, stirring occasionally, 2 to 4 minutes or until nectarines start to release their juice. Remove from heat; stir in mint.

  3. Divide and scoop ice cream into 8 individual serving dishes. Top evenly with warm nectarine sections, and serve immediately. Garnish, if desired.

  4. Note: For testing purposes only, we used Häagen-Dazs Pineapple Coconut Ice Cream.

  5. Mint Peaches With Pineapple-Coconut Ice Cream: Substitute 2 (16-ounce) packages frozen sliced peaches, thawed, for nectarines. Proceed with recipe as directed. Prep: 5 min., Cook: 5 min.