Page title and description

BBQ
Grilled nectarines with orange blossom, ginger yogurt and almonds
Ingredients
- 1 lemon
- 100g unrefined caster sugar
- 70ml cold water
- 2 tsp orange blossom water, or to taste
- 4 nectarines
- vegetable or sunflower oil
- 300g ginger yoghurt
- 60g flaked and toasted almonds

Method
Prep time:
5 min
PT5M
Cooking time:
20 min
PT20M
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Step 1
Use a peeler to pull 2 thin strips of zest from the lemon. Place them in a small saucepan with the sugar and the water. Add 2 tablespoons of lemon juice. Slowly bring to a boil, stirring constantly to dissolve the sugar. Simmer for 1 minute, turn off the heat and leave to cool. When it has cooled, add the orange blossom water; start with 1 teaspoon and add the rest to your taste. You can make this well in advance. -
Step 2
Halve and stone the nectarines and lightly brush with some plain oil. Place them on the BBQ and griddle them, face-side down, over a medium heat until nicely marked. This should take about 3-4 minutes; resist the temptation to play with them too much or they'll tend to stick or tear. Flip them and cook for a further 3-4 minutes or so until softened – the skins will wrinkle and pull away from the flesh when they are ready. -
Step 3
Divide the warm nectarines between 4 bowls. Spoon over a little of the syrup. Top with a blob of yogurt and a scattering of almonds.