Grilled Nectarine Crumble

Ingredients

• 2 tablespoons brandy 
• 0.3 cup t brown sugar dark packed
• 2 teaspoons granulated sugar 
• 1 teaspoon ground cinnamon 
• 0.3 cup honey 
• 0.5 teaspoon lemon zest finely grated
• 0.5 cup mascarpone cheese 
• 2.5 pounds nectarines firm pitted ripe halved
• 0.8 cup roasted salted finely chopped
• 2 tablespoons butter unsalted at room temperature ()
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• whisk
• grill
• spatula
• grill pan

Directions

1. Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F).Stir together the mascarpone cheese, sugar, and lemon zest in a small bowl until evenly combined, then set aside.Meanwhile, place the pecans, brown sugar, butter, and cinnamon in a medium bowl and pinch the mixture together with your fingers until moist and crumbly; set aside.
2. Whisk the honey, brandy, and vanilla together in a small bowl; set aside.When the grill is ready, place the nectarines on a baking sheet and brush both sides with the honey mixture, using all of it.
3. Place the nectarines cut-side down on the grill (reserve the baking sheet). Cover the grill and cook until grill marks appear on the bottom, about 2 to 3 minutes.Using a flat metal spatula, flip the nectarines. Divide the pecan mixture among the nectarine halves, using all of it (about 1 heaping tablespoon per half). Cover the grill and cook until grill marks appear on the second side and the nectarines begin to soften, about 3 to 4 minutes more.
4. Remove the nectarines to the reserved baking sheet.
5. Serve immediately or at room temperature, topping with the lemon-mascarpone mixture just before serving.