Roasted Nectarines Recipes

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RICOTTA STUFFED OVEN ROASTED NECTARINES



Ricotta Stuffed Oven Roasted Nectarines image

Provided by Food Network

Categories     dessert

Time 32m

Yield 4 servings

Number Of Ingredients 7

1/2 cup orange juice, heated
1 vanilla bean, split lengthwise
6 nectarines, halved lengthwise and pitted
2 tablespoons sugar
3/4 cup skim milk ricotta
3 tablespoons honey
Cinnamon sugar, for sprinkling (optional)

Steps:

  • Heat the oven to 400 degrees F.
  • Pour the orange juice into an 8 by 8-inch pan. With the tip of a sharp knife, scrape the insides of the vanilla bean into the pan, reserving the outside pod. Place the nectarines cut side down in the pan. Sprinkle with sugar and lay the vanilla pod on top of the nectarines. Bake until the nectarines are slightly slumped and feel a little soft, about 10 to 12 minutes. Let cool in the pan to room temperature, then remove the nectarines from the pan and chill until ready to serve. Reserve any pan juices to pour over the nectarines later.
  • Meanwhile, blend the ricotta with the honey in a food processor until smooth. Chill until ready to serve. To serve, turn the nectarines over and spoon the cheese filling into the cavity. Sprinkle with cinnamon sugar (if using) and serve immediately. Place 3 on each plate and drizzle the reserved pan juices over the stuffed nectarines.

BAKED NECTARINES WITH ALMONDS & MARSALA



Baked nectarines with almonds & Marsala image

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

6 nectarines , halved, stones removed
100g amaretti biscuits
100g butter , softened
85g ground almonds
85g golden caster sugar
1 egg
1-2 tbsp toasted, flaked almonds
250ml marsala
Greek yogurt or crème fraîche , to serve

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



Roasted Nectarines With Labneh, Herbs, and Honey image

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

4 large ripe nectarines, halved and stoned
Olive oil, for drizzling
500g labneh, or Greek yogurt strained in a cheesecloth bag overnight
Generous handful of toasted flaked almonds
1 heaped teaspoon dried wild oregano
1 heaped teaspoon pul biber chilli flakes
2 tablespoons clear honey
Handful of mint leaves, stacked, rolled up together and finely sliced widthways into thin ribbons
Maldon sea salt flakes and freshly ground black pepper

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.

ROAST NECTARINE TART



Roast Nectarine Tart image

I made this yesterday for one of my classmate's birthday. Everyone had to bring one dish each so I choose to bring this. It was hot day and kitchen also gets really hot that so hard to make pastry, but in the end I managed to make it somehow. the combination of creamy custard and full of butter flavoured pastry was really nice and the caramelized roast nectarines gave extra flavour and texture! and it looked very pretty too! I think its probably better to make day before and keep the tart in the fridge to firm the custard completely.

Provided by tomoko matsunaga

Categories     Tarts

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 15

8 nectarines, halved, stone removed
1/4 cup orange juice
1/2 cup firmly packed brown sugar
1 2/3 cups flour
2/3 cup icing sugar
125 g cold butter, chopped
1 egg yolk
1 1/2 tablespoons cold water, approximately (I did not use water since butter started melting and the dough was very very soft)
300 ml thickened cream
1 cup milk
1/2 cup caster sugar
1 vanilla bean
3 egg yolks
2 tablespoons cornflour
90 g unsalted butter

Steps:

  • Grease 19cm*27cm loose-based flan tin. make pastry.
  • Pastry:.
  • Blend or process flour, sugar and chopped butter until combined.Add egg yolk and enough of the water to make ingredients just come back together.
  • Knead dough on floured surface until smooth. Cover; refrigerate 30 minutes.
  • Preheat the oven to moderate (180°/160 fan-forced).
  • Roll dough between sheets of baking paper until large enough to line prepared tin.
  • Ease dough into prepared tin, press into sides;trim edges.
  • Cover and refrigerate 30 minutes. Cover pastry case with baking paper, fill with dried beans or rice; place on oven tray.
  • Bake, uncovered, 10minutes, remove paper and beans; bake, uncovered, about 10 minutes or until pastry case is browned lightly. cool.
  • Make creme pattissiere while pastry is cooling.
  • Creme pattissiere:.
  • Combine cream, milk and sugar in medium saucepan. Split vanilla bean in half lengthways, scrape seeds into saucepan, then add pod; bring to a boil. Remove from heat;discard pod.
  • Beat egg yolk in small bowl and mix until thick and creamy.beat in cornflour. gradually beat in hot creme mixture. strain mixture into same cleaned saucepan; stir over heat until mixture boils and thickens. Remove from heat; whisk in butter.
  • Cover surface of custard with plastic wrap; cool to room temperature,.
  • Increase oven temperature to hot(220°C/200°C fan-forced).
  • Place nectarines in single layer in large shallow baking dish; sprinkle with juice and sugar.
  • Roast, uncovered, about 20 minutes or until nectarines are soft; cool.
  • Meanwhile, spoon creme pattisiere into pastry case, cover; refrigerate about 30 minutes or until firm. Top with nectarines.

Nutrition Facts : Calories 674.3, Fat 39.7, SaturatedFat 24, Cholesterol 197, Sodium 150.2, Carbohydrate 75.8, Fiber 3.3, Sugar 47.6, Protein 7.6

BAKED NECTARINES



Baked Nectarines image

Make and share this Baked Nectarines recipe from Food.com.

Provided by Stacey Sweet

Categories     Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

9 nectarines
2 tablespoons brandy
2 ounces brown sugar
8 ounces raspberries
1 ounce sliced almonds

Steps:

  • Pree heat oven to 400°F.
  • Cut nectarines in half and remove pit.
  • Place nectarines and raspberries on a baking sheet. Drizzle brandy and brown sugar overtop and bake in oven for 10 minutes.
  • Just before serving top with flaked almonds.

ROASTED PEPPERS WITH NECTARINES



Roasted Peppers with Nectarines image

Provided by Melia Marden

Yield Makes 6 to 8 servings

Number Of Ingredients 11

2 pounds Anaheim chiles (about 9), halved, cored, cut lengthwise into 1" strips
2 pounds green bell peppers (about 5), halved, cored, cut lengthwise into 1" strips
1/3 cup extra-virgin olive oil
1/2 teaspoon kosher salt plus more for seasoning
1/2 teaspoon sugar
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Freshly ground black pepper
2 pounds ripe nectarines (about 5)
1 tablespoon fresh lemon juice
Ingredient info: Anaheim chiles, also known as California chiles, are available at many supermarkets and at Latin markets.

Steps:

  • Preheat oven to 400°F. Toss chiles, bell peppers, oil, 1/2 teaspoon salt, sugar, coriander, and cumin in a large bowl. Season to taste with black pepper and toss to coat evenly. Arrange peppers in a single layer in a large roasting pan, overlapping as needed.
  • Roast until peppers are soft and edges begin to brown, about 1 hour. Transfer to a large bowl. Halve, pit, and slice nectarines; add to warm peppers. Add lemon juice and toss to combine. Season to taste with salt and pepper.

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