Nectarine and Apricot Skewers

If you prefer to remove the skins from the fruit, bring a pot three-fourths full of water to a boil over high heat. Have ready a bowl filled with ice water.

Using a paring knife, cut a small X in the skin on the bottom of each nectarine and apricot. Boil the fruits until their skins loosen, about 1 minute. Using a slotted spoon, transfer the fruits to the ice bath. When cool enough to handle, peel the fruits and discard the skins.

Soak 12 bamboo skewers in water for 30 minutes. Meanwhile, cut the fruits in half lengthwise, and remove and discard the pits. Line up the halves on a work surface, alternating between nectarines and apricots. Insert a skewer crosswise through the halves about 1/2 inch from one end. Insert a second skewer crosswise about 1/2 inch from the other end.

Prepare a medium-hot fire in a grill. Brush and oil the grill grate.

Brush the fruit on all sides with grapeseed oil. Grill the skewers directly over medium-high heat, turning once, until grill marks appear and the fruits are slightly soft, 2 to 3 minutes per side.

Transfer the skewers to a platter and serve warm. Serves 6.

Tip: To prevent wooden skewers from burning, soak them in water for at least 30 minutes before threading the food onto them. When placing the skewers on the grill, angle the ends towards the edge of the grill, an area of lower heat, or over a piece of foil laid on the grill rack to prevent them from scorching or catching fire.

Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).