For this recipe, Dolich suggests just buying almond or vanilla cookies from the store. “It’s a barbecue,” he says, “and no one wants to be baking cookies inside all day.” The nectarines should be marinated for 2 hours before they are grilled; it’s best to use nectarines that are not too soft.

2 nectarines, halved and pitted

1 cup bourbon

1 tsp brown sugar

Vanilla ice cream

Almond or vanilla cookies (optional)

1. Marinate the halved, pitted nectarines in the bourbon and sugar for 2 hours.

2. Place the nectarines skin-side down on a medium-hot grill and cook until they are tender, about 5 minutes.

3. Scoop the ice cream into bowls, and top with the nectarines and one or two cookies if you like.

This article appeared in the July 2006 issue of Portland Monthly.
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