Place a grill pan or prepare the outdoor grill over medium – high heat. Cut the nectarines in half and remove pits. Lightly brush inside of nectarines with olive oil so they don’t stick to the grill.
Place nectarines with the cut side facing downward onto grill. To get great grill marks, do not move the nectarines while they cook.
Grill until marks are well formed and they are slightly softened and heated through, about 10 minutes.
Combine mascarpone (pronunced mas-car-POH-neh) cheese with the Amaretto and mix until smooth. If desired, you can add 1/2 cup of powdered sugar to sweeten things up a little – not that I would do that or anything. Divide the mascarpone cream equally, topping the cut side of each grilled nectarine. To take things over the top, use a large decorating bag and large decorating tip to create an amazing swirl of mascarpone on the top. Garnish with fresh mint.
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|Serving Size: 1 Serving (43g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 117 (83%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 41.6mg||13 %|
|Sodium 122.2mg||4 %|
|Potassium 65.3mg||2 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 4.1g|
|Protein 2.3g||3 %|
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Calories per serving: 141
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