Roastednectarineswithmulledwinesauce Recipes

CHEF JOHN'S NECTARINE SALSA

Steps:

• Combine nectarines, bell pepper, onions, jalapeno pepper, and cilantro in a bowl. Stir in lime juice, olive oil, salt, and cayenne pepper.
• Cover bowl with plastic wrap. Refrigerate to let flavors develop, 30 minutes to 1 hour.
• Before serving, stir in black pepper. Add a pinch more salt, if needed.

ROASTED NECTARINES WITH CARAMEL SAUCE AND HAZELNUT PRALINE

Steps:

• Preheat the oven to 375°F. Put 8 of the nectarine halves, cut sides down, in a glass baking dish just large enough to hold them in one layer and roast them in the oven for 20 minutes, or until they are softened. While the nectarines are roasting, chop the remaining 2 nectarines halves, in a non-stick skillet cook them over moderate heat, stirring frequently, for 5 minutes, or until they are very soft, and in a blender or food processor purée them.
• In a heavy saucepan melt 3/4 cup of the sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel. Working carefully and quickly, stir in the cream, the nectarine purée, and the lemon juice, stirring until the sauce is combined well. Keep the caramel sauce warm.
• Line an 8-inch cake pan with foil and in it spread the hazelnuts in one layer. In another heavy saucepan melt the remaining 1/2 cup sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel. Working quickly, pour the hot caramel over the hazelnuts. Let the hazelnuts praline cool completely and chop it into small pieces.
• Put 2 roasted nectarine halves, cut sides up, in each of 4 compotes and top each serving with about 2 tablespoons of the caramel sauce and 1 tablespoon of the praline. Garnish each serving with some of the raspberries and some of the mint sprigs and serve the remaining caramel sauce and praline separately.
• To toast and skin the hazelnuts:
• Toast the hazelnuts in one layer in a baking pan in a reheated 350°F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much of the skins as possible and let them cool.

CANNED NECTARINES IN HONEY SYRUP

Steps:

• Combine water and ascorbic acid powder until dissolved; place nectarines in liquid immediately after cutting each one. In a Dutch oven, combine water, sugar and honey. Bring to a boil, stirring to dissolve sugar. Drain nectarines and add to the canning syrup; return just to a boil. Remove from heat. , Carefully ladle hot mixture into 8 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and, if necessary, adjust headspace by adding hot cooking liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

CARAMELIZED NECTARINE

Steps:

• Cut nectarine all the way around and twist open. Remove pit. Sprinkle sugar on the cut side of each nectarine half.
• Place nectarine, cut-side down, onto a griddle or in a skillet over medium heat; cook for 1 1/2 minutes. Transfer nectarines to a plate, cut-side up, and top each with plain yogurt.

CARAMELIZED NECTARINES OVER BAKED COD

Steps:

• Preheat oven to 450 degrees.
• Rub cod with oil.
• Place cod in a oven proof dish in one layer.
• Mix the spices and dust the cod.
• Bake 8 to 10 minutes or until cod flakes easily when tested with a fork.
• Or until until the fish reaches an internal temperature of 145 degrees.
• Meanwhile prepare nectarine.
• Heat the butter and oil in a large skillet over medium heat saute onions, peppers and garlic for 5 minutes.
• Add the nectarines and saute them until they their juices reduce and begin to thicken, 2 to 3 minutes. Sprinkle the sugar over them and saute until the juices further thicken and the sugar caramelizes slightly, about 1 minute.
• Add the balsamic vinegar and saute until the juices thicken. Toss in fresh herbs of choice.
• Plate fish and top with caramelized nectarines.

ROASTED NECTARINES WITH MULLED WINE SAUCE

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.

NECTARINE SWEET ROLL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a fluted tube pan; coat bottom evenly with sugar and 1 tablespoon cinnamon.
• Mix flour, baking powder, and salt together in a large bowl. Whisk in 1/4 cup butter. Add 1 cup milk, honey, and 2 teaspoons vanilla extract; mix until well blended. Mix in nectarines, 2 tablespoons cinnamon, and nutmeg. Pour batter into the prepared pan, patting and smoothing the top.
• Bake until bread is golden brown, 20 to 25 minutes.
• Place sweetened condensed milk, 1/4 cup butter, 1 teaspoon vanilla extract, and 1/2 teaspoon cinnamon in a bowl; mix until smooth. Mix in confectioners' sugar and more condensed milk if icing is too thick.
• Cool bread in pan for 5 minutes; flip over onto a shallow, rimmed dish. Poke small holes into the bread with a fork; pour icing over the still-warm bread.