Meltingly soft and sweet grilled nectarines that magically create their own buttery, caramel-y sauce while cooking. A simple yet decadent grilled vegan dessert!
So this is summer. In dessert form. We're talking sweet, juicy, at the peak of sweetness, grilled nectarines (or peaches), cooked up in little foil packages with some delicious but simple flavour-giving add-ins.
Make them up and pop on the grill then top with vegan ice cream for the easiest, most delicious grilled vegan dessert!
Here's what you need to make grilled nectarines:
- Nectarines - Or peaches. They must be nice and ripe. Fresh apricots would also work well.
- Vegan butter - Or use coconut oil or my vegan brown butter. For flavour, and it also combines with the other ingredients to create a sauce while cooking so everything is super juicy and delish.
- Sugar - Either coconut sugar or dark brown sugar. It melts down and mixes with the nectarine juice, spices, and vegan butter to make a delicious fruity caramel-y sauce while they cook.
- Cinnamon & vanilla - Flavours that work so well with nectarines and peaches!
- Foil - Essential for wrapping these in so they steam themselves cooked while creating their own delicious sauce.
- Brandy or bourbon - Totally optional and only for the adults! This takes the grilled nectarines right over the top!
How to Grill Nectarines
Nectarines and peaches are a fruit that tastes particularly delicious when grilled so this is a dessert you don't want to miss out on!
Here's how to make my grilled nectarine recipe in 2 simple steps:
- Put nectarine halves in the middle of some foil and top with the other ingredients. Carefully bundle them up.
- Cook on the grill until meltingly tender, sweet, and hot.
That's it! Not fancy but ridiculously easy and ridiculously delicious.
(This recipe would also work well on a campfire).
These grilled nectarines can be made and packaged up as per the recipe up to 2 days before you want to cook them. Just store them in the fridge and be very careful that the foil doesn't get punctured. Transfer them to the grill straight from the fridge.
I think a big melty scoop of dairy-free ice cream is the most perfect accompaniment to juicy, saucy, hot grilled nectarines. Vanilla works well as do caramel-type flavours. You could also top them with vegan yogurt, whipped coconut cream, squirty vegan cream or vegan Cocowhip.
If you do end up with any leftover nectarines, let them cool in the foil. You can then refrigerate them and reheat them the next day either on the grill or in the oven at 350°F for about 15 minutes. Serve them for dessert again or enjoy them for breakfast with yogurt, oatmeal, or chia pudding.
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Grilled Nectarines (Or Peaches)Author:
- 1 ripe nectarine , or peach
- ½ teaspoon vegan butter or coconut oil (plus a little extra for greasing the foil)
- 1 tablespoon coconut sugar or dark brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon vanilla , extract or powder
- Foil for wrapping
- 1 tablespoon brandy or bourbon
- Grease 1 sheet of foil with a little vegan butter or coconut oil.
- Cut the nectarine in half and remove the stone.
- Place the nectarine halves in the middle of the foil cut side up.
- Sprinkle over the sugar, cinnamon and vanilla then put the ½ teaspoon of butter or coconut oil on top. If using the brandy or bourbon add that to the package too.
- Draw the foil up around the nectarine and pinch together firmly at the top. The seal needs to be at the top so the contents don't leak out.
- Put your foil packages on the grill/BBQ over a medium heat for 15-20 mins with the lid down. If you don't have a lid then just cook them for a few minutes longer.
- Remove from the grill/BBQ and open the foil package very carefully as the liquid inside will be very hot and there will be some steam.
- Serve immediately with dairy-free ice cream, whipped cream or yogurt.
Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.
This recipe was originally published on June 6th, 2015. I've updated the post with new information and now I am republishing it for you. The recipe itself remains the same. I hope you enjoy it. Thank you for following A Virtual Vegan!