Broiled Nectarines with Brown Sugar & Sherry

When summer nectarines are at their peak, this is the dessert to make.

Halved nectarines get a pat of butter nestled into each cavity, followed by a spoonful of brown sugar and a splash of sweet sherry.

Five minutes under the broiler and the sugar bubbles into a sticky, boozy caramel while the fruit softens just enough to eat with a spoon.

Four ingredients. Fifteen minutes. The kind of recipe that makes you look like a genius with almost zero effort.

Pro Tips

• Use ripe but firm nectarines. Too soft and they’ll collapse into mush under the broiler. You want them to hold their shape.
• A teaspoon of sherry per half is the sweet spot. More than that and the fruit gets soggy instead of caramelized.
• Serve warm with a scoop of vanilla bean ice cream or a dollop of whipped cream. The hot-cold contrast is everything.
• These also work beautifully alongside roasted pork or grilled chicken as a savory-sweet side dish.