Grilled Peaches or Nectarines topped with Vanilla Bean Ice Cream and Sugared Pecans

Stone fruits grill exceptionally well. Wash the fruit and slice in half lengthwise. Gently twist the fruit to separate the pieces and remove the pits and discard. Place the fruit with the cut side down on the grill over direct heat. Cook until the fruit has grill marks and have slightly caramelized. 

Move the fruit to the indirect heat side of the grill grates. Allow the fruit to become a bit more tender, but not too soft. If desired, you can sprinkle with a little cinnamon sugar on the cut, grilled side. Remove fruit to serving plates, top with vanilla bean ice cream, and sugared pecans. Garnish with fresh mint leaves.

Sugared Pecans

These little bites of heaven are perfect for adding to salads and desserts. Of course, you can eat them straight from the storage container and be really happy!

1 cup white sugar

1 t. salt

1 t. ground cinnamon (optional)

1 egg white, lightly beaten

1 T. water

4 cups pecan halves

Preheat oven to 275 degrees F. Mix sugar, salt, and cinnamon (if using) in a bowl.  

Whisk egg white and water together in a separate bowl until mixture is frothy. Add the pecan halves to the egg white mixture and toss to coat. Add the sugar mixture to the pecans and lightly toss until the pecans are entirely covered with the sugar.  

Pour the nuts onto a rimmed baking sheet lined with parchment paper. The parchment paper will keep them from sticking to the pan as they cook.

Bake at 275 degrees for about 45 minutes. Every 15 minutes or so, stir them around so they will cook evenly. Make sure the pecans are entirely cool before storing them.

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