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Grilled Nectarines and Ginger Cream

Grilled Nectarines and Ginger Cream


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Grilled Nectarines and Ginger Cream

Because of their water content, nectarines cook quickly, which helps when you're in a hurry!


  • Ready Time : 0 min



  • 6 nectarines
  • 12 Tbsp demerara (soft brown) sugar mixed with ½ tsp ground cinnamon
  • Juice of 1 orange

Ginger Cream

  • 1 cup non-dairy creamer
  • 4 pieces preserved ginger in syrup, chopped small


1. Put on the oven grill and ensure that the oven rack is on the middle shelf.
2. Cut the nectarines in half from the top down, twist and carefully remove their pips with a teaspoon or knife.
3. Place the nectarines in an ovenproof dish cut side up.
4. Place 1 Tbsp of the cinnamon sugar in each nectarine half.
5. Sprinkle the orange juice over the fruit.
6. Grill until golden brown.
7. Serve warm, at room temperature or cold with a spoonful of ginger cream (see below) or ice cream.

Ginger Cream
Beat the non-dairy creamer and gently fold in the ginger. If ginger is not your thing , you can substitute it with the pulp of 1 – 2 granadillas.

About The Kosher Butcher's Wife


Sharon Lurie is The Kosher Butcher's Wife. Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!




4 Responses to Grilled Nectarines and Ginger Cream

  1. avatar says: myword

    My favorites

  2. Thank You. They’ve just started coming into our fruit shops in South Africa, so my family and friends had their fare share of this dessert over Sukkot!!

  3. where do you get preserved ginger syrup and pomegranate molasses that you use in your recipes

  4. Hi Annette, the ginger syrup I use in South Africa is called Illovo ginger preserve in syrup. If it’s unavailable I place 3 Tbl boiling water into small saucepan,add 1 heaped Tablespoon finely grated ginger and 1 cup white sugar (in that order)and bring it to a slow boil over medium heat. Once sugar has dissolved allow it to boil over medium heat for about 5 -7 minutes until it starts to turn a very light caramel colour then remove from heat. You don’t want it as dark as you would for sugar glass as you still want a pourable syrup when cool. Hope this helps.

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