grilled nectarines with gorgonzola, honey, and hazelnuts

SERVES 4 AS AN AFTER-DINNER TREAT As the summer progresses, nectarines will continue to sweeten—and you’ll be able to find freestone varieties at the market (stone fruit that easily separates from its pit). That’s the best kind for this recipe—grilling them in halves just makes them easier to handle. Grilling fruits also enhances their natural sweetness, and serving them slightly warm with a drizzle of local honey and slightly tangy gorgonzola makes for an almost effortless dessert that is just right for finishing a summer meal.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

COOK: Preheat a grill to medium-high heat (375 to 450°F/195 to 230°C).

Step 2

Cut 4 nectarines in half and remove the pits. Drizzle with a bit of oil and grill until charred and warmed through, about 3 minutes per side.

Step 3

ASSEMBLE AND SERVE: Transfer the nectarines to a serving platter, drizzle with 3 tablespoons honey, and sprinkle with ½ cup (70 g) crumbled gorgonzola and ½ cup (15 g) mint leaves. Roughly chop ½ cup (70 g) toasted hazelnuts and sprinkle them over the platter, along with a bit of flaky salt.