Roasted Nectarines With Amaretto Vanilla Ice Cream Recipes

20 BEST NECTARINE DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a nectarine treat in 30 minutes or less!

ROASTED NECTARINES WITH AMARETTO & VANILLA ICE CREAM

Steps:

• Half the nectarine and remove the stone. Don't worry about taking of the skin as it goes soft and tender during roasting.
• Place the halves cut side up on a piece of foil and sprinkle over the sugar, making sure to fill the holes where you removed the stone.
• Fold up the edges of the foil slightly so you don't lose any, and slosh over a generous amount of Disaronno.
• Parcel the packages up so that no liquid or steam can escape to dry out the fruit (see the picture above) and leave them on the barbecue for about half an hour while you eat. If you're worried that you won't have enough eat left to cook them and you're using good thick foil (not the supermarket stuff that so easily tears) you can cook them directly in the coals. Alternatively, you can roast them in an oven set at 180 degrees (360 fahrenheit) for the same amount of time, or the simmering oven of an Aga.
• Serve with a generous amount of ice cream, yogurt or cream.

NECTARINE ICE CREAM

Steps:

• In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. , In a small bowl, combine nectarines and lemon juice. In a large bowl, combine the milk mixture, cream, extracts and salt; stir in nectarine mixture. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving.

NECTARINES WITH VELVETY VANILLA CREAM

Steps:

• Sprinkle the gelatine over 3 tbsp cold water in a small, heatproof bowl. Leave to stand for a few minutes until spongy, then place the bowl in a pan of gently simmering water until the gelatine dissolves. Set aside.
• Pour the cream into a saucepan and tip in the sugar. Split the vanilla pod in half lengthways, scrape out the black seeds and whisk into the cream. Set the pan over a medium heat and bring the cream to the boil. Take the pan off the heat and stir in the gelatine.
• Pour the milk into the hot cream, give it all a good stir and leave to cool for an hour or so. Put the pan in the fridge for 1-2 hours until the cream just begins to thicken, stirring it every now and then to evenly distribute the vanilla seeds. Pour the cream into a 1-litre serving dish, cover and refrigerate for at least 5 hours (overnight is ideal) until completely set. The cream will sit in the fridge for up to two days.
• To serve, halve, stone and thinly slice the nectarines, then toss with the lemon juice and peach vodka if using. Scatter the nectarine slices over the surface of the set cream. Serve immediately, decorated with lemon balm or mint leaves.

WARM NECTARINES WITH ALMONDS AND VANILLA ICE CREAM - SWEDEN

Steps:

• Cut the nectarines into wedges.
• Melt the butter and sugar in a saucepan. Mix in the nectarines and pour in the lemon juice. Bring it to a boil, then lower the heat to medium. You want to completely dissolve the sugar and cook the nectarines until they soften, about two minutes. Mix in the almonds.
• Serve warm with the ice cream.