Fire-Roasted Nectarines

Grilling intensifies the fruit’s flavors, creating a sweet-and-smoky succulence. Garnish with a simple salsa of blueberries, strawberries, and raspberries.

PREP: 20 minutes GRILL: 5 minutes

MAKES: 2 servings

2 cups strawberries (8 to 10 ounces), hulled
and coarsely chopped

½ cup raspberries

cup blueberries

2 tablespoons sugar

2 teaspoons finely chopped crystallized ginger

1 teaspoon fresh lemon juice

pinch salt

4 ripe medium nectarines, each cut in half
and pitted

nonstick cooking spray

1. Prepare salsa: In medium bowl, mix strawberries, raspberries, blueberries, sugar, ginger, lemon juice, and salt. Set aside. Makes 2 cups.

2. Prepare outdoor grill for direct grilling over medium heat. Spray cut sides of nectarine halves with nonstick cooking spray. Place on hot grill grate and cook 5 to 6 minutes or until lightly charred and tender, turning over once.

3. To serve, in each of 4 dessert bowls, place 2 nectarine halves, cut sides up, and top with berry salsa.

EACH SERVING: About 130 calories, 2g protein, 32g carbohydrate, 1g total fat (0g saturated), 5g fiber, 0mg cholesterol, 35mg sodium

TIP: No access to an outdoor grill? Nectarines can be cooked indoors on a ridged grill pan.Spray the pan with nonstick cooking spray and heat on medium until hot, then grill nectarines as directed.