For this recipe, Dolich suggests just buying almond or vanilla cookies from the store. “It’s a barbecue,” he says, “and no one wants to be baking cookies inside all day.” The nectarines should be marinated for 2 hours before they are grilled; it’s best to use nectarines that are not too soft.

2 nectarines, halved and pitted

1 cup bourbon

1 tsp brown sugar

Vanilla ice cream

Almond or vanilla cookies (optional)

1. Marinate the halved, pitted nectarines in the bourbon and sugar for 2 hours.

2. Place the nectarines skin-side down on a medium-hot grill and cook until they are tender, about 5 minutes.

3. Scoop the ice cream into bowls, and top with the nectarines and one or two cookies if you like.

This article appeared in the July 2006 issue of Portland Monthly Magazine.