Over the last week, we’ve been enjoying plucking the nectarines and peaches off of our trees and enjoying them in a variety of ways. One of our Sisters used to own a peach orchard and enjoys turning the bruised and moldy drops into the most delicious jam. As the peachy smell wafts through the Convent, I pop down to the kitchen to dip my spoon into the bubbly pot.  “Sister, this is SO delicious!” I purr, wishing I could bottle up this moment for eternity.  Summer is wonderful, because the simple beauty and naturalness of fruit and vegetables can stand alone without being covered up in heavy sauces just to be palatable.

Over this past weekend, I had fun grilling nectarines to accompany an herb rubbed grilled pork tenderloin for our Dinner Theater. Follow these simple steps and add a little nectar to your next savory dish — it’s a beautiful thing!