Peach fuzz might be cute on the boys of One Direction. But in my snack bowl? No thanks.
So when I’m feeling less-than-willing to peel my fruit, I opt for nectarines—the hairless cousin of the peach. I spotted these beauties on sale for 99 cents a pound this weekend at the grocery store and set out to put them to good use in a new dessert.
And a grill pan was invited to the party! I’ve never grilled fruit before, but why should meats and veggies have all the fun?
The result was seriously as easy as 1-2-3 and earned a hearty “A” rating from both me and my tester (Mom). “You must share this recipe before you post anything else on your blog!” she said, after scraping her plate clean. Always one to follow orders…
Vanilla Maple Nectarines
- 2 nectarines
- 1 5.3- to 6-ounce container vanilla Greek yogurt
- 1/4 teaspoon maple extract
- Wash nectarines, slice in half and remove the pits so you have four halves.
- Mix yogurt and maple extract. Place in the freezer to chill while nectarines cook.
- Heat an indoor grill pan to medium or prepare an outdoor grill so that it’s warm but not flaming.
- Put nectarines on the grill face down (so that the skin is pointed toward you). Cook until grill marks begin to appear, about five minutes, depending on how warm your heat source is.
- Flip nectarines and cook for another couple minutes until slight grill marks begin to appear on the skin.
- Remove from the grill and top each nectarine about three tablespoons of maple vanilla yogurt.
Nutrition information per serving (based on 0% vanilla Chobani yogurt): 120 calories, 1 g fat, 29 g carbohydrates, 5 g fiber, 3 g protein
For a delicious variation, swap in almond extract for the maple extract. It lends a rich, almost cheesecake-like flavor to the yogurt!
Do you prefer your peaches and nectarines freshly picked and crisper or plenty ripe and juicy?
My Mom thinks I’m crazy, but I have always preferred my stone fruits to be almost apple-like in crispness. I guess that means when we’re together, I can buy them ready-to-eat and she can enjoy the rest a few days later as they ripen? That is, if there are any left.