PEACH AND NECTARINE PIE
Steps:
- To make the piecrust, blend together the flour and salt. Stir egg with fork in a measuring cup. Add water to fill measuring cup to 1 cup. Then slowly incorporate the egg mixture into the flour mixture with a fork, just until a dough is formed. Make 6 balls of crust. Use immediately or store in baggies up to 1 week or freeze.
- Preheat oven to 450 degrees F.
- Toss peaches and nectarines with lemon juice. Mix in the dry ingredients. Put mixture in pastry shell, dot with butter. Bake for 40 to 45 minutes.
PEACH & CHILLI CHUTNEY
Preserve sweet juicy fruit in this spiced chutney with cardamom, chilli and ginger - great with cheese, cold meat or curry
Provided by Cassie Best
Categories Condiment, Snack
Time 1h30m
Yield Makes 2 jars
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan, add the onion and cook for a few mins until starting to soften. Add the remaining ingredients, increase the heat and stir to dissolve the sugar. Reduce the heat and simmer, uncovered, until most of the liquid has evaporated and the peaches have softened - this will take about 45 mins. Meanwhile, sterilise your jars (see tip, below).
- Transfer the chutney to the jars, seal and leave to cool before eating. The chutney can be stored in a cool dry place for up to 1 year. Once opened, keep in the fridge and eat within 4 weeks.
Nutrition Facts : Calories 23 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar
PEACH AND NECTARINE CRUMBLE
Peaches and nectarines are so in season right now - any farmer's market will be guaranteed have at least 3 or 4 vendors selling 'em. This recipe uses up those stone fruits in a way that elevates them without being too fussy. It's pretty enough to be a treat for house guests, but still easy enough to make for an indulgent breakfast.
Provided by maradol
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.
- Boil peaches and nectarines 1 fruit at a time in a pot until very soft, about 30 seconds each. Let cool until ready to handle. Peel, core, and chop into bite-sized pieces.
- Mix the fruit, sugar, cornstarch, and vanilla extract together in a large bowl. Pour into the prepared pan.
- Combine flour, brown sugar, coconut oil, baking powder, cinnamon, and salt in a bowl. Mix with hands or a fork until crumbly. Sprinkle evenly over the fruit mixture.
- Bake in the preheated oven until top is browned and juice appears bubbly, about 30 minutes. Let cool for at least 15 minutes before serving.
Nutrition Facts : Calories 248.6 calories, Carbohydrate 48.7 g, Fat 6.1 g, Fiber 3.9 g, Protein 3.1 g, SaturatedFat 4.8 g, Sodium 112.4 mg, Sugar 33.8 g
NECTARINE AND PEACH CHUTNEY
This recipe brings Summer back when the snow is a flyin". I guessed at the amount of jars...as it was not stated in the recipe.
Provided by luvcookn
Categories < 4 Hours
Time 1h30m
Yield 12 pints, 12 serving(s)
Number Of Ingredients 12
Steps:
- Wash the peaches and nectarines. Remove the seeds and chop the fruit.
- Mix together the sugar, vinegar, ginger,garlic,cinnamon, cloves, salt and pepper in a large saucepan. Slowly bring to the boil, stirring constantly.
- Stir in the onions, pepper, peaches and nectarines.
- Return to a boil. Reduce heat and simmer over medium heat for about 1 hours or until thick, stirring frequently.
- Pour into warm sterilized jars and seal.
Nutrition Facts : Calories 212.3, Fat 0.5, SaturatedFat 0.1, Sodium 261.2, Carbohydrate 52, Fiber 2.7, Sugar 46.9, Protein 1.5
PEACH CHUTNEY
Steps:
- Melt butter, add garlic, shallot and jalapeno and sweat for 1 to 2 minutes, add diced peaches. Cook for 2 to 3 minutes, add sugar, deglaze with brandy and vinegar and allow to cook on low heat until peaches are soft. Season with salt and pepper.
NECTARINE AND PINEAPPLE CHUTNEY
My son just gave me 5kg (11lb) nectarines, so I made three times this recipe. It took a bit longer for the larger amount to thicken, but it eventually cooked up beautifully. It's a sweetish chutney that will go super well with pork and poultry.
Provided by JustJanS
Categories Fruit
Time 2h
Yield 2 1/2 pints
Number Of Ingredients 11
Steps:
- Place the sugar and vinegar in a large, nonreactive saucepan and bring to a boil over high heat. Boil for 10 minutes.
- Add the nectarines, pineapple and juices, raisins, garlic, ginger, salt, chili flakes and cloves, and stir to combine. Bring the mixture to a boil, then reduce the heat to maintain a slow simmer. Cook until the chutney is thick, stirring frequently to keep the mixture from scorching or sticking, 60 to 90 minutes.
- Remove from the heat and stir in the nuts. Pour the hot chutney into hot, sterilized glass jars. Seal tightly, following standard hot-pack canning procedures. Cool completely, then store out of direct light for up to 1 year. Once opened, refrigerate the chutney.
Nutrition Facts : Calories 1229.4, Fat 11.4, SaturatedFat 1, Sodium 1023.9, Carbohydrate 286.1, Fiber 13.5, Sugar 254, Protein 11.4
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