Grilled Nectarine with Mascarpone

Grilling nectarines deepens their honeyed sweetness with smoky char—a simple summer move that turns ripe stone fruit into dessert. Cool mascarpone, lemon zest, and a drizzle of honey finish each half with creamy contrast.

Serves 4 · 10 min prep · 6 min cook

Estimate for one serving

• 220 cal
• 4g protein
• 28g carbs
• 12g fat
• 2.8g fiber

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Ingredients

• 4 medium ripe nectarines
• 2 tablespoons honey
• 1 teaspoon extra-virgin olive oil
• 1/2 cup mascarpone cheese
• 1 teaspoon fresh lemon zest
• 1 teaspoon fresh thyme leaves
• 1/8 teaspoon pinch flaky sea salt
• 2 tablespoons chopped toasted pistachios

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F. Clean and lightly oil the grates.
2. 2Halve the nectarines and remove the pits. Brush the cut sides lightly with the olive oil so they won’t stick.
3. 3Place the nectarine halves cut-side down on the hot grill. Grill undisturbed for 3–4 minutes until deep grill marks appear and the fruit softens slightly.
4. 4Flip the nectarines carefully with tongs and grill skin-side down for another 2 minutes just to warm through. Transfer to a platter cut-side up.
5. 5While the fruit is still hot, drizzle the honey evenly over the cut surfaces so it melts into the warm flesh.
6. 6In a small bowl stir the mascarpone with the lemon zest until smooth and lightly loosened. Dollop mascarpone mixture into the center of each nectarine half.
7. 7Scatter fresh thyme leaves and chopped pistachios over the mascarpone. Finish with a tiny pinch of flaky sea salt on each half.
8. 8Serve immediately while the nectarines are warm and the mascarpone is cool and creamy. The contrast of smoky fruit, honey, and bright herbs is pure July.