Grill

Springtime in Denver is a mess. You might go from super hot weather to a blizzard, often in the same day. This year we seemed to go straight from winter to summer with barely a lick of spring weather. And with the onset of afternoons in the upper-80s, I was feeling like making something cold and refreshing. Recently I became mildly obsessed with turning various things into a granita-like consistency. From caramelized carrots with goat cheese "snow" to savory, slushy chimichurris, I was exploring a variety of options. A flavored coconut milk seemed like a perfect candidate and I thought it would pair nicely with grilled stone fruit. It is not quite peach season here, so I settled for some nectarines, but once the Palisade peaches hit town, this dish will be even better. You can serve the fruit right off the grill so the "snow" melts quickly into a sauce, or do them ahead of time and serve them room temperature to enjoy the icy coconut as it melts in your mouth.

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