Baked Nectarines Or Peaches Recipes

BAKED PEACHES

Steps:

• Preheat oven to 350 degrees F. Lightly coat a 9x9-inch or similarly sized baking dish that's large enough to hold the peach halves in a single layer with nonstick spray. Pick a dish that's sized to where your peaches fit comfortably side by side, but there isn't too much excess room around them. Arrange peaches cut-side up in the dish.
• In a medium mixing bowl, stir together the oil, maple syrup, brandy, coconut sugar, vanilla, cinnamon, and salt. Spoon the mixture over the peaches, filling the center and letting it run over the sides.
• Bake peaches, uncovered, until the peaches are cooked through and fork-tender, about 30 minutes. Serve warm, topped with vanilla ice cream, Greek yogurt, or a pour of heavy cream, as desired.

BRANDY BAKED PEACHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking dish with cooking spray.
• Arrange peaches cut-side up in the prepared baking dish.
• Put butter in a saucepan over medium-low heat, add almonds, and heat together until butter melts, about 2 minutes. Stir honey, brown sugar, and cinnamon into the melted butter; bring to a simmer and add brandy and salt. Stir to dissolve the salt, remove saucepan from heat, and add vanilla extract; pour the mixture over the peaches.
• Bake peaches in preheated oven until the peaches are cooked through, about 30 minutes.

POACHED NECTARINES

Steps:

• With a paring knife, lightly score an "X" into bottom of nectarines (this will help with peeling later). Place in a medium pot, along with granulated sugar, vanilla, liqueur, if using, and enough water to cover. Bring to a boil over medium-high. Cover and reduce heat. Simmer until nectarines are easily pierced with a knife, 10 to 14 minutes, depending on size. With a slotted spoon, transfer nectarines to a medium bowl. When cool enough to handle, peel and return to syrup.
• In a medium bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes. Serve nectarines with some poaching liquid and a dollop of whipped cream.

10 MINUTE BAKED PEACHES RECIPE

Steps:

• Preheat your oven to 375F and make sure the oven rack is in the center of the oven.
• Wash and dry the peaches, then cut them in half to remove the pits. Be sure to leave the peel on the peaches to help them keep their shape during cooking.
• Place the 8 peach halves in a baking dish.
• Top each peach half with 1/2 tsp butter and 1 teaspoon dark brown sugar. Sprinkle with a dash of cinnamon.
• Bake on 375 for 10-12 minutes until the inside of the peach can be easily pierced with a fork.
• Serve the baked peaches warm as is or with whipping cream or ice cream. Caramel sauce also makes a great addition!

BAKED NECTARINES (OR PEACHES)

Steps:

• Cut up nectarines into bite sized pieces. (Figure about 1-1/2 nectarines per person.).
• Place in bottom of baking dish.
• Sprinkle with brown sugar (I usually use no more than a tablespoon per nectarine) and cinnamon (as much as you want).
• Then crush graham crackers over the top, about one whole graham cracker per nectarine.
• Then, randomly place small pads of butter over the top -- you don't need much, but it keeps the top moist.
• Then, bake at 400 for 15 minutes or until desired softness.
• Let it cool for a little bit, then scoop over ice cream.
• You can use peaches instead of nectarines if you can't find them, but I have found that nectarines turn out sweeter and juicier.

RUSTIC HONEY BAKED NECTARINES

Steps:

• Set oven temp to 350 degrees.
• Remove stones and place cut nectarines on the parchment paper in an oven proof dish or pan facing up. (The parchment may be molded into a black iron skillet, large enough to hold the peaches and may be served straight from the pan.) Drizzle honey, vanilla and sprinkle brown sugar over the top.
• Bake for 15 minutess, scoop up the juices from the bottom of the pan and coat nectarines and bake for an additional 15 minutes or until golden and sticky. Serve with yoghurt, drizzled with honey.

BAKED NECTARINES WITH ALMONDS & MARSALA

Steps:

• Heat oven to 180C/160C fan/gas 4. Sit the nectarine halves snugly in a baking dish, cut-side up. Put the amaretti biscuits into a large bowl and use the end of a rolling pin to bash into crumbs. Add the softened butter, ground almonds, caster sugar and egg, and stir together.
• Push spoonfuls of the mixture into the cavities of the nectarines, piling more on top until the mixture is evenly divided among them. Scatter with almonds, then carefully pour the Marsala into the dish through a gap between the fruit so the topping doesn't get soggy. Bake for 40-50 mins until golden and crisp, and the fruit is soft. Eat warm with the juices spooned over, and a dollop of Greek yogurt or crème fraîche alongside.

BAKED PEACHES

Steps:

• Preheat the oven to 375°F. Halve the peaches and remove the pits. Arrange the peaches in a shallow gratin dish, cut-side up, in a snug single layer. If you like, fill the cavity of each peach with berries. Sprinkle the sugar over the peaches and berries-more or less, depending on the fruits' sweetness. Drizzle the wine or water over the fruit. Bake the peaches for about 20 minutes, until juicy and tender. Serve warm with their juices and, if you like, with softly whipped cream or vanilla ice cream.
• Notes
• If you prefer, peel the peaches before baking: Drop the peaches in boiling water for 20 seconds or so, just enough to loosen the skins. Lift them out and plunge immediately into ice water. When cool, slip off the skins.
• In place of the berries, the peaches are delicious baked with an almond stuffing: Cream together 1/4 cup butter and 1 tablespoon sugar. Blend in 1 small egg yolk, 1/4 cup lightly toasted and chopped almonds, and 4 crushed macaroon cookies. Spoon the stuffing into the cavities of the peaches and bake. The stuffing is equally good with pears, nectarines, or apricots.