Believe it or not, basil and nectarines actually work very well together. For this recipe, the basil is included in a sauce that accompanies the kebabs. We recommend serving this dish with a nice scoop of vanilla or coconut ice cream.
MAKES 6 TO 8 KEBABS
INGREDIENTS:
KEBABS
- 6 to 8 large ripe nectarines
- 6 to 8 skewers
- Oil
BASIL SAUCE
- ¾ cup (240 g) apricot preserves
- 2 tablespoons (28 ml) white rum
- 3 basil leaves, bruised
INSTRUCTIONS:
- Place the apricot preserves, rum, and bruised basil leaves into a saucepan. Heat over medium-low heat until all ingredients have melted through. Make sure to stir and watch that it does not burn. Remove from the heat, cover, and keep warm. Right before serving, remove the basil leaves.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Wash, dry off, and cut the nectarines in half. Remove the pits and cut each half into half again.
- Thread the slices onto the skewers. If the slices are too large and awkward to work with, either cut them into smaller pieces or use two skewers to stabilize the pieces. Lightly brush the nectarines with oil.
- Place the kebabs onto the grill. Cook the kebabs for 1 to 2 minutes per side until grill marks form.
- Once the nectarines are properly marked, remove the kebabs from the grill. Carefully remove the grilled nectarines from the skewers. Place into individual serving dishes with a scoop of ice cream on top and a spoonful or two of the Basil Sauce.
NOTE:
- For a vegan option, top with whipped coconut cream.
