Nectarines Stuffed With Lemon Cheese Recipes

FRESH NECTARINE TARTS WITH LEMON MASCARPONE FILLING

Steps:

• Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet with a piece of parchment paper.
• Using a knife or pastry cutter (a pizza cutter works great too!), cut the sheet of puff pastry into 4 squares equal in size and shape and arrange them on the prepared baking sheet with lots of space between them.
• Slice a smaller square inside the larger one, creating a 1.5cm border around the edge of each piece of the puff pastry dough. Be careful not to slice all the way through the dough - just about halfway through the thickness of the dough.
• Use a fork to dock the inner square of puff pastry dough (poke holes in it). This will prevent the inner square from rising up as much as the outer border will when it's baking and it will create the perfect shape for the fillings.
• Beat the egg and the 1 tbsp of water and brush the borders of the puff pastry dough very lightly with this mixture. You'll have tons of the egg wash left over...don't overdo it, or you'll end up with very egg-y edges, and nobody wants that!
• Sprinkle the borders of the puff pastry dough with the turbinado sugar and bake at 400 degrees Fahrenheit for about 15 minutes, or until the pastries are a light golden brown, especially around the edges.
• When you take them out of the oven, immediately push down the middle square lightly with the back of a spoon or fork. It will probably have risen up a bit during baking and it's important that it's lower than the golden, sugary border.
• Let the pastries cool to room temperature while you prepare the mascarpone filling.
• Using a stand mixer fitted with the paddle attachment (or a hand mixer) combine the Mascarpone cheese with the powdered sugar and the lemon zest until the mixture is smooth.
• Fold in the whipped cream or whipped topping with a rubber spatula.
• Spread the Mascarpone mixture into the tart shells once they've cooled completely. Gently top with the slices of nectarine and a drizzle of maple syrup.
• Serve immediately.

WARM NECTARINES WITH LEMON SYRUP

Steps:

• In a large skillet over high heat, combine butter, sugar, and lemon juice. Stir until mixture forms a nice syrup. You may need to add more butter if mixture is too dry. Add lemon zest and nectarines and stir until just soft. If you have it on hand, a splash of Cognac never hurt anyone and it'll make a nice flame (if you're cooking with gas). Spoon mixture into individual serving cups and top with cold creme fraiche or nice vanilla bean ice cream.

HERBY FETA & NECTARINE SALAD WITH LEMON POPPY SEED DRESSING

Steps:

• First, make the dressing. Combine the lemon juice, vinegar, sugar and oil with some seasoning. Lightly toast the poppy seeds in a small frying pan.
• Bring a saucepan of water to the boil. Add the beans and cook for 2-3 mins until just tender but still with a bit of crunch. Drain and cool under cold running water, then drain again and pat dry with kitchen paper.
• Just before serving, tip the beans, nectarine chunks, cucumber, onion and herbs onto a big salad platter or bowl. Finely crumble over the feta. Add the poppy seeds to the dressing and give it a good shake or whisk. Pour over the salad and toss everything together.

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.