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.