Grilled nectarines with dessert wine

Juicy, ripe nectarines are hard to beat, unless of course, you add alcohol to them. Any rich sweet wine or liqueur muscat or tokay can be used in this recipe.

file:site_21_rand_1196143654_r_nectarines.jpg

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 4 nectarines
• 2 tbsp brown sugar
• 8 tbsp sweet wine or liqueur muscat

Instructions

Cut the nectarines in half and remove stones. Sprinkle cut side lightly with brown sugar and spoon 1 tablespoon of dessert wine into each half. Cook under a hot grill for 5–10 minutes, or until the nectarines just begin to brown. Serve warm drizzled with more wine and orange shortbread biscuits.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.