Jack Daniels Tennessee Honey Liqueur (Drambuie, Amaretto, Frangelico, etc would all be delicious)
Instructions
Set up your grill for medium direct heat. Brush and oil the grate before cooking. Quarter the nectarines and rub with a little oil to coat. Grill for 2 to 3 minutes per side or until marked. Chop the grilled nectarines and transfer to a medium mixing bowl. Add ¼ cup of sugar (if there are no kiddo's around, throw in a tablespoon or two of the liqueur as well) and toss to combine. Let the fruit sit covered at room temperature for an hour. If you want to do ahead, cover and place in the refrigerator until ready to serve.
Meanwhile, whip the cream with 1 tablespoons sugar and the vanilla until it holds soft peaks. Cover and place in the refrigerator.
Melt butter in a small saucepan and continue cooking until golden brown in color. Lightly brush both sides of each slice of pound cake with browned butter and grill for a couple minutes per side until marked. Transfer to a baking sheet or cutting board and brush with the liqueur, if desired.
To assemble each shortcake, place on slice of pound cake on a plate, cover with a spoonful of nectarines, some of the fruit syrup and a dollop of cream, top with another slice of pound cake whipped cream and fruit. Serve immediately.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/grilled-nectarine-shortcut-shortcake/