Since fall doesn’t officially start until September 22nd, I’m celebrating the last days of summer by a) going for spontaneous morning swims (post-jog, fully clothed this morning), b) buying up all the summer fruit I can get my hands on (figs, nectarines, apricots) and c) lighting up my outdoor grill whenever I get a chance.
Last weekend, my old college roommate and I spent Saturday evening outdoors, grilling veggies, sipping Riesling and devouring stilton, cheddar and rosemary crackers. For dessert, we went paleo: a couple under-ripe nectarines, charred for a few minutes on either side until sweet and melty.
Grilled nectarines are perfection on their own, but I thought I would give them a little sweet/savory boost with a miso glaze. Ever tried a dessert with miso? Sound a little strange? Asian desserts commonly combine with sweet with savory, as shown to me recently by a friend who gave me a bite of mooncake, a Chinese specialty served around this time of year for the mid-autumn festival (think fruitcake, Chinese style).
Nectarines smeared in sugar and miso are warm, summery and satisfying. Here’s an easy way to incorporate a fusion twist into the end of your meal- and the end of your summer.
- 4 teaspoons miso paste (yellow or white)
- 4 teaspoons coconut sugar
- 2 slightly under-ripe nectarines, halved and pitted
- Combine the miso paste and coconut sugar with your fingers, and smear onto all sides of the nectarines.
- Light your grill to medium-high. When grill is properly heated (after 3-4 minutes), place nectarines cut side down and let cook for 5-6 minutes, until charred but not burnt to a crisp. Serve on their own, or with a side of vegan vanilla ice cream.