Grilled Nectarine Crumble Recipe

• 1/2 cup mascarpone cheese
• 2 teaspoons granulated sugar
• 1/2 teaspoon finely grated lemon zest
• 3/4 cup roasted, salted pecans, finely chopped
• 1/4 cup packed dark brown sugar
• 2 tablespoons unsalted butter (1/4 stick), at room temperature
• 1 teaspoon ground cinnamon
• 1/4 cup honey
• 2 tablespoons brandy
• 1/2 teaspoon vanilla extract
• 6 medium, ripe, but firm nectarines (about 2 1/2 pounds), halved and pitted

1. Heat a grill pan or outdoor grill to medium high (about 375 degrees F to 425 degrees F).
2. Stir together the mascarpone cheese, sugar, and lemon zest in a small bowl until evenly combined, then set aside.
3. Meanwhile, place the pecans, brown sugar, butter, and cinnamon in a medium bowl and pinch the mixture together with your fingers until moist and crumbly; set aside.
4. Whisk the honey, brandy, and vanilla together in a small bowl; set aside.
5. When the grill is ready, place the nectarines on a baking sheet and brush both sides with the honey mixture, using all of it.
6. Place the nectarines cut-side down on the grill (reserve the baking sheet).
7. Cover the grill and cook until grill marks appear on the bottom, about 2 to 3 minutes.
8. Using a flat metal spatula, flip the nectarines.
9. Divide the pecan mixture among the nectarine halves, using all of it (about 1 heaping tablespoon per half).
10. Cover the grill and cook until grill marks appear on the second side and the nectarines begin to soften, about 3 to 4 minutes more.
11. Remove the nectarines to the reserved baking sheet.
12. Serve immediately or at room temperature, topping with the lemon-mascarpone mixture just before serving.

mascarpone cheese, sugar, lemon zest, pecans, brown sugar, unsalted butter, ground cinnamon, honey, brandy, vanilla, ripe

Taken from www.chowhound.com/recipes/grilled-nectarine-crumble-30441 (may not work)