John Myers
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Grilled Nectarine with Almond Ice Cream
The perfect grilled nectarine with almond ice cream recipe with a picture and simple step-by-step instructions.
For the chocolate sauce
- 150 g Dark chocolate
- 200 ml Cream
For the nectarines
- 5 Pc. Nectarines
- 8 tbsp Amarettini almond biscuits
- 3 tbsp Honey
- 2 tbsp Soft butter
For the almond ice cream
- 75 g Skinned almonds
- 300 g Double cream
- 1 Tr Almond flavor
- 150 ml Whipped cream
- 55 g Powdered sugar
- For the ice cream, spread the peeled almonds on a baking sheet and roast in a preheated oven at 200 degrees for 8-10 minutes until golden brown. Put on a chopping board and let cool down. Then roughly chop and set aside.
- Whip the cream double with almond flavor until soft peaks form. Stir in the whipped cream and continue to beat, adding the powdered sugar in three portions through a sieve.
- Put everything in a loaf tin lined with cling film. After about 1 hour, fold in the chopped almonds and leave to freeze in the freezer – preferably overnight.
- For the chocolate sauce, roughly chop the chocolate. Warm the cream and take it off the stove. Stir in chocolate and melt.
- Wash the nectarines, cut them in half and stone them. Roughly crumble the amarettini. Knead with the honey and butter and add to the nectarine halves. Place in a grill tray, seal with aluminum foil and grill on the hot grill for about 20 minutes.
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