Grilled nectarines with blueberry compote
4 medium, halved, stone removed
1 cup(s), (260g)
reduced fat vanilla ice cream
180 g, (4 x 45g scoops)
2 tbs, toasted
- Heat a barbecue or chargrill on high. Grill the nectarine, cut-side down, for 3-4 minutes each side or until lightly charred and starting to soften.
- Meanwhile, place the blueberries in a small saucepan over medium heat and cook, covered, for 5 minutes or until the blueberries start to soften. Using a fork or potato masher, coarsely mash the blueberries.
- Serve the nectarine with a scoop of ice-cream. Drizzle with the blueberry compote and sprinkle with the almonds.