It’s the last few weeks of August, so you’ve got to make the most of summer fruit, alfresco dining and colourful dishes! While it’s recently felt laughable that we’re in the height of summer with frequent downpours, temperatures rarely climbing above 20 degrees and people complaining of colds (!), it’s still the perfect time of year to embrace simple dishes with bold colours and thats exactly what I’ve decided to do.
And hey, what’s an English summer without a bit of rain!?
I haven’t developed a recipe in a while and have felt like I’ve lost my creative flare and been lacking inspiration lately. So when Clarks Maple Syrup asked me to create a recipe to share with you all, and the only catch was that it couldn’t be pancakes (as we all know too well how perfectly maple syrup goes with them), it could’t have come at a better time!
I wanted to create something seasonal, appealing to the eye (as what food blogger wouldn’t?) and that’s simple and easy for everyone to do. I’ve made quite a few salads recently with sweet tasting dressings so I decided instead to make a dessert. And below is the result!
Grilled Nectarines with Mascarpone, Pistachios and Maple Syrup
Handful of pistachios
2 tbsp Maple Syrup
Mascarpone (or Greek Yoghurt)
Skewers/ Chopsticks (optional)
Slice up the nectarines into segments and roughly chop the pistachios. Add a small amount of butter to a griddle pan with a bit of maple syrup. Once hot, place the slices of nectarine onto the pan- making sure the lines go across the slice horizontally. Cook the nectarine pieces for about 2-3mins each side. Slide the pieces of nectarine onto your skewers (this is optional) then serve with a generous dollop of mascarpone or greek yoghurt, a drizzle of maple syrup and sprinkling of pistachios.