Cathy Speronis was in for this month’s Cooking with Cathy. She brought a guest with her, Chef Terry Zaffiro.Chef Terry showed us how to make Grilled Pizza and Cathy showed us how to make a grilled dessert. She made grilled nectarines with peach brandy sauce and sweetened sour cream.Cathy’s grilled nectarine recipe is below:Grilled Nectarines with Peach Brandy Sauce and Sweetened Sour Cream Ingredients8 firm nectarines, halved and pittedVegetable oil8 oz. sour cream3 Tbsp. granulated sugar1/8 tsp. vanilla extract1/2 cup peach preserves2 Tbsp. brandy1/2 tsp. lemon juice1/4 cup toasted slivered almonds DirectionsHeat the grill. Brush the cut sides of the nectarines with oil and place on the grill, cut-sides down. Grill until caramelized, about 5 minutes. While the nectarines are grilling combine the sour cream, granulated sugar and vanilla extract in a small bowl: set aside. Turn the nectarine halves over and grill for an additional 1 to 2 minutes until almost soft. Place the grilled nectarine halves on a platter, cut-side up. Place the peach preserves and brandy in a sauté pan. Flambé until the alcohol is burned off. Stir in the lemon juice. Spoon a tablespoon of the brandy peach sauce over the top of each nectarine halve then spoon a tablespoon of the sour cream mixture over each. Garnish with toasted slivered almonds and serve immediately.