Grilled nectarines

Grilled nectarines with Cointreau glaze

Grilled nectarines or peaches makes for a great dessert. Here we apply a glaze consisting of Cointreau (orange liqueur) and a little honey, and serve it with ice cream and roasted hazelnuts.

Servings 4
Prep Time 10 minutes
Cook Time 30 minutes
Start the grill 30 minutes


  • 6 nectarines
  • 2 oranges
  • 0.4 cups hazelnuts


  • 1 tbsp honey
  • 4 tbsp Cointreau


  • Cut the nectarines in half. Whisk the glaze together in a small bowl. The honey is optional, this works perfectly well with just the liqeur.
  • Fire up your grill, get it ready for high heat direct grilling, but with the lid on. Have it running at 150° C / 300° F.
  • Place the nectarine halves on the grill, flat side up. Apply the glaze on all nectarine halves as soon as they are placed on the grill. I pour it into the hole where the pit used to be. Smoke them for 20 minutes.
  • In the meantime, roast the hazelnuts in a dry frying pan. Let them cool off.
  • Cut out filets of the orange cloves, and serve it all in a bowl. Start with the ice cream, then nectarine halves and orange clove filets, and finally the hazelnuts.


  • If you want to, make a double batch of the glaze and drizzle it on top right before serving. Also, if you don’t have (or don’t like) Cointreau, I would suggest Amaretto, which is an almond liqueur.


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