“We’re Serving Hot Fruit!”


Does anyone remember the scene from the television show "Strangers With
Candy" where the tremendously unpopular Geraldine Antonia Blank
(otherwise known as Gerri), tries to woo her classmates into coming to
her house for a party?

"Anyone coming to my party Friday night? We’re serving hot fruit!"

While the phrase sounds odd out of context and perhaps a bit unpleasant, here’s something that sounds good: grilled fruit.

Ribs and chicken aren’t the only things that should get grill time.
There’s nothing quicker and easier than slicing a fruit or two, tossing
it on the grill and dressing it with a glaze, syrup or a sprinkle of
brown sugar and cinnamon. It’s the perfect topping for a scoop of ice
cream and quite a delicious and unusual way of serving summer’s stone
fruit. The heat brings out the sweet sugary flavors and the grill lends a tiny
bit of outdoor panache.


Grilled Nectarines with Honey-Balsamic Glaze
This recipe is from Bon Appétit and has always served me well. However, in the photo I made a Mint-Honey Syrup which pooled in the hollow fruit quite nicely and was all tasty and deeeeelicious. But then again I love mint anything. I also didn’t use any crème fraîche because I had none. Don’t you feel sorry for me? Boo hoo.

1/2 cup plus 2 tablespoons honey
1/4 cup balsamic vinegar
1/2 teaspoon vanilla extract
1 8-ounce container crème fraîche
6 firm but ripe nectarines, halved, pitted



Whisk 1/2 cup honey, vinegar, and vanilla in small bowl. Whisk crème fraîche and remaining 2 tablespoons honey in medium bowl to blend. (Glaze and crème fraîche mixture can be made 1 day ahead. Cover separately. Refrigerate crème fraîche mixture. Rewhisk both before using.)

Prepare barbecue (medium-high heat). Matt’s note: make sure your grill is free of burnt meat bits. Brush nectarines generously with half of glaze. Grill until heated through, turning occasionally, about 4 minutes. Arrange 2 nectarine halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon some crème fraîche mixture into center of each nectarine half and serve.

from Bon Appétit


  1. says

    Love the reminder to “make sure your grill is free of burnt meat bits” – though don’t you think Grilled Nectarines with Crispy Sirloin Flakes might be darn tasty?

  2. says

    Well that just makes my pinky all stinky! Now I just need a grill…

    (P.S. I hope you have Amy Sedaris’ book. It’s marvelous.)

  3. says

    Looks tasty. I love mint with my hot fruit, too. You’re makin’ me hungry and I’ve already had dinner.

  4. says

    I dare not post the comments that spring to mind, even though I know you would guffaw.

    Mint, in its true form, is an eternal delight, but mint-flavored things do not float my cruise ship.

    Hey, don’t you want to come up here to Copia for that grilling thang?

  5. says

    I love grilled fruit! One of my favorite salads is grilled peaches with blue cheese and a balsamic vinegar reduction. (Especially if the peaches are off your own tree.)

  6. says

    In the past, when someone shouted out, “Hey, flaming peaches!” I took it as a compliment.

    Now I’ll just wonder if they are getting ready to serve dessert.

  7. Lazlo Toth says

    I hope you learned your lesson and NEVER wrote about Jerri Blank and anything that will be inserted into the human body in the same article ever, ever, ever again. 😀

    (I grinned so much at the SWC reference. But I’ll still try the nectarines. :) )

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