Grilled Nectarine Sundae with Sweet Corn Caramel Sauce

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 4 ripe nectarines
• 1 tbsp neutral oil
• 3/4 cup fresh sweet corn kernels
• 1/2 cup heavy cream
• 1/3 cup light brown sugar
• 2 tbsp unsalted butter
• 1/2 tsp vanilla extract
• 1/4 tsp kosher salt
• 1 pint vanilla ice cream
• 1/4 cup toasted pecans
• 2 tbsp hot honey

Instructions

1. 1Preheat a grill or grill pan to medium-high heat. Halve and pit the nectarines, then lightly brush the cut sides with oil.
2. 2Grill the nectarines cut-side down for 3 to 4 minutes until deep grill marks appear and the fruit softens and caramelizes. Flip and warm the skin side for 1 minute more. Transfer to a plate.
3. 3In a small saucepan combine the sweet corn kernels, heavy cream, brown sugar, and butter. Bring to a gentle simmer over medium heat, stirring often, and cook 5 to 6 minutes until the corn is tender and the mixture thickens slightly.
4. 4Remove from heat and carefully blend the corn mixture with an immersion blender (or transfer to a regular blender) until mostly smooth but still a little textured. Stir in vanilla and salt. Return to low heat to keep warm.
5. 5Scoop vanilla ice cream into four bowls. Nestle two warm grilled nectarine halves beside or on top of each scoop.
6. 6Spoon the warm sweet-corn caramel sauce generously over the ice cream and fruit so it pools and softens the ice cream slightly.
7. 7Scatter toasted pecans over each sundae and finish with a thin drizzle of hot honey.
8. 8Serve immediately while the contrast of hot fruit, warm sauce, and cold ice cream is at its peak.