Grilled Nectarines with Coconut Cream and Cookie Crumble
1 ¾ cups flour
¼ cup brown sugar
1/4 cup white sugar
1/2 cup butter cold
1 tablespoon honey
1 tablespoon sugar
1 teaspoon cinnamon
14 oz can of coconut cream (different than coconut milk)
1/4 cup sugar (regular or powdered)
First make the cookie crumble so it had time to cool. In a medium size bowl mix all dry ingredients together for the cookie crumble, using a fork cut butter unto dry ingredients, on a parchment lined pan thinly sprinkle the mixture. Bake 10-12 minutes until golden brown let cool on pan.
Cut nectarines in half and discard seed. Next heat your grill, lightly oil, with a pastry brush very lightly brush peach with honey, sprinkle with cinnamon sugar and grill face down about 5 minutes remove from heat. You can save the nectarine warm or at room temperature or even cold.
Place nectarines on a plate, with a spoon put a dollop of cream and sprinkle with cookie crumbles.
Keywords: dessert, nectarines, grilled fruit, late summer desserts, fall desserts, coconut whip cream, desserts, stone fruit, healthy desserts,