Mint Nectarines With Pineapple-Coconut Ice Cream

• 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

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 Haagen-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.

nectarines, butter, brown sugar, lemon juice, fresh mint, pineapple, fresh mint sprigs

Taken from www.myrecipes.com/recipe/mint-nectarines-with-pineapple-coconut-ice-cream (may not work)