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Recipe: BBQ Nectarines With Vanilla Mascarpone And Jersey Salted Caramel Sauce

This recipe couldn't be simpler but is guaranteed to wow your guests! Tangy, grilled nectarines (or peaches — whichever you prefer) smothered in creamy mascarpone and drizzled with decadent Jersey Salted Caramel Sauce... it's enough to make your mouth water just thinking about it! Thanks to La Crémière for sharing this exquisite recipe with us. Better fire up the coals before summer is over!

Ingredients

  • 1-2 nectarines/peaches per person
  • Mascarpone (enough for a 2 dollops per nectarine)
  • Vanilla pods
  • Jersey Salted Caramel Sauce

Key info

  • Prep: Five mins
  • Rating: Easy

Instructions

1 Mix together mascarpone and vanilla scraped from pods. Use enough vanilla to flavour but not overpower.

2 Cut nectarines/peaches in half (you can also use apricots, plums or a mixture) and remove stones.

3 Brush with a little caramel and BBQ on griddle or grill in oven, lay on tray or large plate.

4 Heat the bottle of Jersey Salted Caramel Sauce in a microwave for 25 seconds to take back to its saucy best. Then dollop mascarpone mixture onto each piece of fruit and drizzle with sauce (done at the table for drama) and serve onto individual plates. Amazing!

At La Crémière we make beautiful artisan food using Jersey cream and Jersey butter – the ultimate good mood foods! Our first release is Jersey Salted Caramel Sauce, made using Jersey cream, butter and sea salt.

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