Grilled nectarines with ice cream, salted caramel syrup and crunchy peanut topping

Process

• In a small sauce pan, add sugar and cover it with water. Turn the heat to medium and bring to boil. Boil until it reaches amber color. Take the pan off the heat, add a few tablespoons of cream and mix using wooden spoon. When the bubbles subside add the rest of the cream. Mix in the vanilla and salt. Transfer to a bowl and leave until it reaches room temperature. Then, you can place it in a fridge. It will thicken as it cools.
• Place peanuts on a pan and turn the heat up to medium-high. Move them around by using a wooden spoon or by shaking the pan. Remove from the heat when they get lightly brown and the smell intensifies. Transfer to a chopping board and chop, not too finely.
• Wash then cut nectarines in half and remove the pits. Brush lightly with olive oil on both sides. Place them on a hot grill pan and grill until they get grill lines and are a little softer.
• Serve a couple of grilled nectarines, each half topped with a scoop of ice cream, a generous drizzle of chilled caramel sauce and a sprinkling of peanuts.