ROASTED NECTARINE CUSTARD CAKE, NECTARINE CARPACCIO, LAVENDER HONEY BRULEE AND CITRUS CRACKER DOUGH ROUNDS
Provided by Food Network
Categories dessert
Time 2h34m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Nectarine Custard Cake: Preheat oven to 325 degrees F.
- Cream sugar, butter and lemon zest together. Add flour then egg yolks and slowly add roasted nectarine paste and milk in thin stream to prevent lumps and/or mix to form a paste. Whip egg whites to soft peaks and carefully fold into above mixture using a rubber spatula. Pour mixture into muffin tins or similar size ceramic dishes that have been brushed with melted butter and sprinkled with granulated sugar and bake in a water bath for approximately 35 minutes at 325 degrees F. Unmold while still warm, let cool then set in refrigerator. (See Cook's Note)
- Nectarine Carpaccio: Bring water, sugar, and scraped vanilla bean seeds to a boil, remove from heat, and let cool to body temperature. Shave nectarine using a mandolin or other similar tool and place in the cooled syrup. Let sit for approximately 2 to 4 hours.
- Lavender Honey Brulee: Bring milk, cream, and scraped vanilla seeds to a boil. Mix yolks and honey with a whisk. Add hot liquid slowly at first to avoid cooking the yolks. Cook the mixture until temperature reaches 185 degrees F. Immediately strain into a clean bowl and (sprinkle gelatin in 1/2 ounce of cold water and let it sit until gel is formed), add gelatin then white chocolate. Cool quickly over an iced water bath then pour into an 8-inch square container. Set in refrigerator.
- Citrus Cracker Dough rounds: Preheat oven to 325 degrees F.
- Sift together flour and confectioners' sugar. Make a well and add in the egg and orange zest. Mix until a dough forms. Wrap in plastic wrap and let rest in the refrigerator for at least 1 hour. Roll out on board until you can see through the dough. Using different size round cutters, make a unique design. Place on aluminium foil that you have crushed up and let dry. Bake at 325 degrees F. until it is golden. Let rest until cool.
- Assembly and Suggested Serving: Place the Nectarine Custard Cake off center in dish. Cut the brulee into rounds that are the same size of the cake. Sprinkle top of the brulee with granulated sugar and with blowtorch caramelize the sugar. Place on top of the custard cake. Put a few slices of drained nectarine carpaccio on top of the brulee and place citrus crackers up against the Nectarine Custard Cake. Garnish with fresh lavender.
ROASTED NECTARINE CUSTARD CAKE, NECTARINE CARPACCIO, LAVENDER HONEY BRULEE AND CITRUS CRACKER DOUGH ROUNDS
Provided by Food Network
Categories dessert
Time 2h34m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Nectarine Custard Cake: Preheat oven to 325 degrees F.
- Cream sugar, butter and lemon zest together. Add flour then egg yolks and slowly add roasted nectarine paste and milk in thin stream to prevent lumps and/or mix to form a paste. Whip egg whites to soft peaks and carefully fold into above mixture using a rubber spatula. Pour mixture into muffin tins or similar size ceramic dishes that have been brushed with melted butter and sprinkled with granulated sugar and bake in a water bath for approximately 35 minutes at 325 degrees F. Unmold while still warm, let cool then set in refrigerator. (See Cook's Note)
- Nectarine Carpaccio: Bring water, sugar, and scraped vanilla bean seeds to a boil, remove from heat, and let cool to body temperature. Shave nectarine using a mandolin or other similar tool and place in the cooled syrup. Let sit for approximately 2 to 4 hours.
- Lavender Honey Brulee: Bring milk, cream, and scraped vanilla seeds to a boil. Mix yolks and honey with a whisk. Add hot liquid slowly at first to avoid cooking the yolks. Cook the mixture until temperature reaches 185 degrees F. Immediately strain into a clean bowl and (sprinkle gelatin in 1/2 ounce of cold water and let it sit until gel is formed), add gelatin then white chocolate. Cool quickly over an iced water bath then pour into an 8-inch square container. Set in refrigerator.
- Citrus Cracker Dough rounds: Preheat oven to 325 degrees F.
- Sift together flour and confectioners' sugar. Make a well and add in the egg and orange zest. Mix until a dough forms. Wrap in plastic wrap and let rest in the refrigerator for at least 1 hour. Roll out on board until you can see through the dough. Using different size round cutters, make a unique design. Place on aluminium foil that you have crushed up and let dry. Bake at 325 degrees F. until it is golden. Let rest until cool.
- Assembly and Suggested Serving: Place the Nectarine Custard Cake off center in dish. Cut the brulee into rounds that are the same size of the cake. Sprinkle top of the brulee with granulated sugar and with blowtorch caramelize the sugar. Place on top of the custard cake. Put a few slices of drained nectarine carpaccio on top of the brulee and place citrus crackers up against the Nectarine Custard Cake. Garnish with fresh lavender.
ROASTED NECTARINES WITH MULLED WINE SAUCE
Such a delcious way to use fresh nectarines. Served with custard, ice-cream or youghurt. I found this recipe in the paper and this is such a lovely dessert for summer, it would make for a lovely light dessert during the Christmas period, the spices just compliment the nectarines so well. I am also going to try this with plums. I removed the skins after cooking, the skins come off so well, and looks better for presentation.
Provided by Tisme
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 200C (fanforced 180C).
- Put the nectarines in ovenproof casserole dish so they fit snugly.
- Scatter with the sugar and dot with the butter. Add the wine, spices and orange zest.
- Cover dish with foil and roast nectarines for 30 minutes, until the fruit is soft.
- Cool nectarines in the syrup, (I refrigerated and served cold).
- These can be served on their own or with either yoghurt, ice-cream or custard.
ROASTED NECTARINES WITH BUTTERMILK CUSTARD
This is a delicious fruit dessert that comes from Cooking Light. I love, love, love roasting (and grilling) fruit! This is a great make-ahead since all you have to do is pop the halved nectarines in the oven and served them with the chilled sauce. Although I haven't tried it, the magazine states that peaches or plums can also be roasted with good success.
Provided by hepcat1
Categories Dessert
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- To prepare sauce, combine salt and egg yolks in a medium bowl. Gradually add 1/3 cup sugar, beating 2 minutes with a mixer at medium-high speed.
- Heat 1% low-fat milk over medium heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly. Return milk mixture to pan; cook over medium-low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil). Remove from heat. Stir in buttermilk and vanilla. Place pan in a large ice-filled bowl until mixture cools completely, stirring occasionally. Spoon mixture into a bowl. Cover and chill.
- Preheat oven to 400°.
- To prepare nectarines, place nectarines, cut sides up, in a 9 x 13-inch baking dish coated with cooking spray. Sprinkle nectarines evenly with 1 tablespoon sugar. Bake at 400° for 25 minutes or until nectarines are soft and lightly browned. Serve with chilled sauce.
Nutrition Facts : Calories 163.4, Fat 3.6, SaturatedFat 1.3, Cholesterol 128.1, Sodium 76.6, Carbohydrate 30.2, Fiber 2.3, Sugar 26.4, Protein 4.6
NECTARINE BLUSH
I love making this drink in the summer with fresh nectarines. It is also really good made with fresh peaches. The buttermilk gives it a fresh and tangy flavor while the brown sugar disguises the fact you are using buttermilk!
Provided by Kat G
Categories Drinks Recipes Smoothie Recipes
Time 4m
Yield 2
Number Of Ingredients 3
Steps:
- Place the nectarines, brown sugar and buttermilk in the bowl of a blender and blend until smooth. Serve immediately.
Nutrition Facts : Calories 160.4 calories, Carbohydrate 33.5 g, Cholesterol 4.9 mg, Fat 1.5 g, Fiber 2.3 g, Protein 5.5 g, SaturatedFat 0.7 g, Sodium 132.4 mg, Sugar 29.8 g
BAKED NECTARINES WITH ALMONDS & MARSALA
Create a delicious Italian-style topping for peaches and nectarines for a simple summer dessert
Provided by Sarah Cook
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 447 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.43 milligram of sodium
ROASTED NECTARINES WITH LABNEH, HERBS, AND HONEY
Is it a salad? Is it a dessert? The truth is, I just don't know. Fruity, savory, crunchy, spicy and sweet: the kind of combination that simply cannot fail to please.
Provided by Sabrina Ghayour
Categories Summer Nectarine Quick & Easy Roast Vegetarian Yogurt Soy Free Wheat/Gluten-Free snack Appetizer Lunch Honey Fruit
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°. Line a large baking tray with baking paper.
- Place the nectarine halves cut side up on the prepared tray, then drizzle each with a little olive oil and season generously with pepper. Bake for 25-30 minutes until the edges of the fruit are browned and the flesh is cooked through and tender. Remove from the oven and leave to cool.
- Select a large platter and spread the labneh or strained Greek yogurt all over the surface, then arrange the roasted nectarines on top. Drizzle with a little olive oil, season with a little salt and sprinkle over the toasted flaked almonds, followed by the oregano and pul biber. Drizzle all over with the honey and, finally, scatter over the mint ribbons. Take to the table to serve.
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ROASTED NECTARINES WITH BUTTERMILK CUSTARD RECIPE
From myrecipes.com
Servings 6Calories 176 per serving
- To prepare sauce, combine salt and egg yolks in a medium bowl. Gradually add 1/3 cup sugar, beating 2 minutes with a mixer at medium-high speed.
- Heat 1% low-fat milk over medium heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly. Return milk mixture to pan; cook over medium-low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil). Remove from heat. Stir in buttermilk and vanilla. Place pan in a large ice-filled bowl until mixture cools completely, stirring occasionally. Spoon mixture into a bowl. Cover and chill.
- To prepare nectarines, place nectarines, cut sides up, in a 9 x 13-inch baking dish coated with cooking spray. Sprinkle nectarines evenly with 1 tablespoon sugar. Bake at 400° for 25 minutes or until nectarines are soft and lightly browned. Serve with chilled sauce. Garnish with verbena sprigs, if desired.
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