Caramelized Nectarine Recipes

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CARAMELIZED NECTARINE



Caramelized Nectarine image

This is a fast easy recipe that tastes great. It is great for entertaining. Dice it, put it on toothpicks, and put the yogurt in a bowl for dipping.

Provided by Gabriel

Categories     Desserts

Time 7m

Yield 2

Number Of Ingredients 3

1 nectarine
2 tablespoons white sugar
2 tablespoons plain yogurt

Steps:

  • Cut nectarine all the way around and twist open. Remove pit. Sprinkle sugar on the cut side of each nectarine half.
  • Place nectarine, cut-side down, onto a griddle or in a skillet over medium heat; cook for 1 1/2 minutes. Transfer nectarines to a plate, cut-side up, and top each with plain yogurt.

Nutrition Facts : Calories 88 calories, Carbohydrate 20.8 g, Cholesterol 0.9 mg, Fat 0.5 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 10.8 mg, Sugar 18.9 g

CARAMELIZED PEACHES OR NECTARINES



Caramelized Peaches or Nectarines image

My neighbors peach tree is overflowing in my backyard and dripping with large peaches. I'm on a hunt to get recipes to use them before my dogs eat them all! This can be served over ice-cream over pancakes or crepes and is from Epicurious. (If using Peaches, you must skin them first)

Provided by cookiedog

Categories     Low Protein

Time 21m

Yield 4 serving(s)

Number Of Ingredients 4

1 tablespoon unsalted butter
1 1/2 lbs nectarines or 1 1/2 lbs peaches
1 tablespoon fresh lemon juice
2 tablespoons muscovado sugar or 2 tablespoons dark brown sugar

Steps:

  • Set a strainer over a bowl and cut the nectarines into the strainer, so their juice collects in the bowl.
  • Heat the butter in a non-stick skillet over medium heat.
  • When it is hot but not smoking, add the nectarines and sauté them until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes.
  • Sprinkle the sugar over them and sauté until the juices further thicken and the sugar caramelizes slightly, about 1 minute. You may want to increase the heat under the pan to medium-high.
  • Add the lemon juice and sauté until the juices thicken, then add any nectarine juice that collected in the bowl, and shake the pan so that all is well blended.
  • Let the nectarines cook, shaking the pan occasionally, until the juices are very thick, which will take a minute or so. The total cooking time will be about 6 minutes.
  • Transfer the nectarines to 4 warmed dessert plates, or to a warmed serving dish, let sit for about 4 minutes so they are not blistering hot when served.

Nutrition Facts : Calories 125.7, Fat 3.4, SaturatedFat 1.9, Cholesterol 7.6, Sodium 0.4, Carbohydrate 24.6, Fiber 2.9, Sugar 19.8, Protein 1.9

CARAMELIZED NECTARINES OVER BAKED COD



Caramelized Nectarines over Baked Cod image

Make and share this Caramelized Nectarines over Baked Cod recipe from Food.com.

Provided by Rita1652

Categories     Healthy

Time 40m

Yield 6 serving(s)

Number Of Ingredients 18

2 1/2 lbs cod fish fillets
1/2 teaspoon olive oil
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
salt and pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1 sweet onion, diced
1 bell pepper (red or yellow diced)
1 teaspoon diced jalapeno
2 garlic cloves, minced
5 large nectarines, diced
1 tablespoon balsamic vinegar
2 tablespoons dark brown sugar
2 tablespoons minced cilantro, parsley or 2 tablespoons mint

Steps:

  • Preheat oven to 450 degrees.
  • Rub cod with oil.
  • Place cod in a oven proof dish in one layer.
  • Mix the spices and dust the cod.
  • Bake 8 to 10 minutes or until cod flakes easily when tested with a fork.
  • Or until until the fish reaches an internal temperature of 145 degrees.
  • Meanwhile prepare nectarine.
  • Heat the butter and oil in a large skillet over medium heat saute onions, peppers and garlic for 5 minutes.
  • Add the nectarines and saute them until they their juices reduce and begin to thicken, 2 to 3 minutes. Sprinkle the sugar over them and saute until the juices further thicken and the sugar caramelizes slightly, about 1 minute.
  • Add the balsamic vinegar and saute until the juices thicken. Toss in fresh herbs of choice.
  • Plate fish and top with caramelized nectarines.

Nutrition Facts : Calories 288.7, Fat 6.5, SaturatedFat 1.9, Cholesterol 86.6, Sodium 107.1, Carbohydrate 22.2, Fiber 3.1, Sugar 16.4, Protein 35.7

CARAMELIZED NECTARINES



Caramelized Nectarines image

Provided by Susan Herrmann Loomis

Categories     Fruit     Dessert     Nectarine     Summer     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 4

1 tablespoon unsalted butter
5 large nectarines (about 1 1/2 pounds), or peaches (which must be skinned)
1 tablespoon freshly squeezed lemon juice
2 tablespoons muscovado or dark brown sugar

Steps:

  • 1. Set a strainer over a bowl and cut the nectarines into the strainer, so their juice collects in the bowl.
  • 2. Heat the butter in a non-stick skillet over medium heat. When it is hot but not smoking, add the nectarines and sauté them until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes. Sprinkle the sugar over them and sauté until the juices further thicken and the sugar caramelizes slightly, about 1 minute. You may want to increase the heat under the pan to medium-high. Add the lemon juice and sauté until the juices thicken, then add any nectarine juice that collected in the bowl, and shake the pan so that all is well blended. Let the nectarines cook, shaking the pan occasionally, until the juices are very thick, which will take a minute or so. The total cooking time will be about 6 minutes.
  • 3. Transfer the nectarines to 4 warmed dessert plates, or to a warmed serving dish, let sit for about 4 minutes so they are not blistering hot when served.

CARAMELIZED SKILLET PEACHES



Caramelized Skillet Peaches image

Deliciously caramelized and juicy peaches with a hint of cinnamon and bourbon (or rum) make the dreamiest ice cream topping. Martha made this recipe on Martha Bakes episode 505.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

4 peaches, halved, pitted, and sliced into 1/2-inch-thick wedges
Juice of 1/2 lemon
1/4 teaspoon coarse salt
Pinch of ground cinnamon
4 tablespoons (1/2 stick) unsalted butter
1/4 cup packed light-brown sugar
2 tablespoons bourbon or dark rum (optional)
Vanilla ice cream (optional)

Steps:

  • In a medium bowl, toss together peaches, lemon juice, salt, and cinnamon; set aside.
  • Melt butter and sugar in a large skillet over medium-high heat. Add peach mixture and cook, stirring occasionally, until caramelized, about 5 minutes. If using bourbon or rum, add to skillet, and cook until reduced, about 1 minute.
  • Serve immediately over ice cream, if desired.

CARAMELIZED PEACHES



Caramelized Peaches image

This quick, uncomplicated skillet dessert makes the most of fresh peaches.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Number Of Ingredients 7

1/2 cup sugar
1/2 teaspoon coarse salt
1/8 teaspoon ground cinnamon
6 ripe peaches (about 2 1/2 pounds), halved, pitted, peeled, and cut into 2-inch-thick wedges
1/3 cup brandy or Cognac
4 tablespoons unsalted butter
1/3 cup heavy cream

Steps:

  • Combine sugar, salt, and cinnamon in a large bowl; add peaches, and toss to coat well. Heat a large skillet over medium-high heat. Add peaches, cut sides down, and sprinkle with remaining sugar-cinnamon mixture from bowl. Cook, turning peaches after 5 minutes, until sugar caramelizes and peaches are tender, 7 to 8 minutes.
  • Add brandy; cook until reduced, about 1 minute. Add butter and cream; swirl to melt butter and combine. Cook until thick, about 1 minute.

CARAMELIZED-NECTARINE AND GINGER SHORTCAKES WITH SOUR CREAM



Caramelized-Nectarine and Ginger Shortcakes with Sour Cream image

Categories     Cake     Fruit     Ginger     Dessert     Bake     Nectarine     Summer     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

Biscuits
2 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup whole milk
1 large egg
1/4 cup chopped crystallized ginger
Filling
2 pounds nectarines (about 8 medium), peeled, pitted, sliced
2/3 cup (packed) golden brown sugar
1 tablespoon fresh lemon juice
Sour cream
3 cups sour cream (24 ounces)
2/3 cup sugar

Steps:

  • For biscuits:
  • Preheat oven to 400°F. Line baking sheet with parchment paper. Combine first 5 ingredients in processor; blend 10 seconds. Add butter and blend until mixture resembles coarse meal. Whisk milk and egg in small bowl. Add milk mixture to processor; blend using 5 on/off turns. Add crystallized ginger. Using on/off turns, blend until dough just comes together. Turn dough out onto work surface; knead gently 5 turns. Shape dough into log; cut crosswise into 8 rounds. Pat each round to 1-inch thickness; place on prepared baking sheet.
  • Bake biscuits until tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool at least 15 minutes and up to 2 hours.
  • For filling:
  • Combine half of nectarines, 1/3 cup brown sugar and 1/2 tablespoon lemon juice in heavy large skillet. Cook over high heat until fruit is just tender and juices bubble thickly, stirring often, about 5 minutes. Transfer to bowl; repeat with remaining nectarines, sugar, and lemon juice. Set aside at least 30 minutes and up to 2 hours. for sour cream: Combine sour cream and sugar in bowl; whisk to blend.
  • Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 8 bowls. Spoon filling and sour cream onto each; cover each with biscuit top.

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