Califonia Bountiful

Grilled nectarines with vanilla bean ice cream and nectarine coulis

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3 nectarines
1/4 cup water
2 tbsp. sugar
1 tsp. vanilla extract
2 scoops vanilla bean ice cream
2 sprigs mint


For coulis (sauce), peel and finely chop 2 of the nectarines. Place in a medium saucepan with water, sugar and vanilla. Cook over medium heat, stirring occasionally, until reduced to a syrupy consistency, about 10 minutes. Transfer to a separate container and cool in the refrigerator. Slice remaining nectarine into 1/2-inch slices and grill on both sides for about 1 minute per side. Place a scoop of ice cream in the center of each martini glass and place grilled nectarine slices along the inside rim of the glass. Remove cooled coulis from refrigerator and drizzle over ice cream and nectarines. Garnish with fresh mint.

Serves 2

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