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Grilled Nectarines with Goat Cheese

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"An easy yet impressive dessert! Enjoy this seasonal favorite with 14 Hands Cabernet Sauvignon."
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25 m servings 217
Original recipe yields 8 servings (8 halves)


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  1. Combine Cabernet and sugar in a saucepan. Boil until reduced to 1/2 cup. Let syrup cool.
  2. Place goat cheese and Gorgonzola in a blender with milk. Blend until smooth. Add additional milk, 1 tablespoon at a time, if necessary.
  3. Cut the nectarines in half lengthwise and remove the pits.
  4. Lightly brush nectarines with olive oil and place on the grill for 3 to 4 minutes.
  5. Once nectarines are cooled, place a spoonful of the goat cheese mousse in the center of each nectarine. Drizzle with Cabernet syrup.


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of cabernet syrup. The actual amount of syrup consumed will vary.
  • For more recipe ideas and 14 Hands pairings, click here.

Nutrition Facts

Per Serving: 217 calories; 7 32.9 4.5 16 131 Full nutrition

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