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.
Variations
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.