Warm Nectarine Turnovers Recipes

WARM NECTARINE TURNOVERS

Steps:

• Sift the flour, baking powder, and salt into a large bowl. Using your fingertips, work the butter into the flour mixture until it resembles coarse meal. Pour in the ice water; toss lightly, gathering the dough into a ball. Dust the dough with a little flour, and flatten it into a disk. Seal the disk in plastic wrap, and refrigerate at least 1 hour or overnight.
• Halve the nectarines lengthwise, and discard the pits. Leaving the skins on (to give the filling a pretty rose color), chop the fruit into 1/2-inch chunks.
• In a large, heavy skillet, place the nectarines, granulated sugar, and honey, and fold together. Bring to a boil over high heat; reduce heat to medium-low. Simmer, stirring, until the mixture is thick enough to hold its shape in a spoon, about 25 minutes. Transfer the filling to a bowl; let cool.
• On a lightly floured work surface, roll out the dough as thinly as possible (about 1/16 inch thick). With a 4-inch fluted cutter, cut the dough into as many rounds as possible. Gather the scraps into a ball, and roll out the dough as before. Again, cut out as many rounds as possible.
• Place about 1 tablespoon filling on the lower third of each round. Moisten the edges of the rounds lightly with cold water. Fold the rounds in half over the filling, and press the edges together tightly. Seal the edges with fork tines dipped in flour.
• Preheat the oven to the lowest setting. Line a shallow baking dish with paper towels, and place in the heated oven. In a large, heavy skillet, add enough oil to reach 1 inch up the sides, and place over medium-high heat. When the oil registers 350°F on a deep-fry thermometer, cook the turnovers, turning them occasionally with tongs or a slotted spoon, until they are crisp and golden, about 4 minutes total.
• Transfer the cooked turnovers to the lined dish in the oven to drain. Keep warm until all the turnovers are cooked. Dust the warm turnovers with confectioners' sugar just before serving.

WARM NECTARINE TURNOVERS

Steps:

• Sift the flour, baking powder, and salt into a large bowl. Using your fingertips, work the butter into the flour mixture until it resembles coarse meal. Pour in ice water; toss lightly, gathering the dough into a ball. Dust dough with a little flour, and flatten into a disk. Seal the dish in plastic wrap, and refrigerate at least 1 hour or overnight.
• Halve nectarines lengthwise, and discard pits. Leaving the skins on (to give the filling a pretty rose color), chop the fruit into 1/2-inch chunks.
• In a large heavy skillet, place the nectarines, granulated sugar, and honey, and fold together. Bring to a boil over high heat; reduce heat to medium-low. Simmer, stirring, until mixture is thick enough to hold its shape in a spoon, about 25 minutes. Transfer filling to a bowl, and let cool.
• On a lightly floured work surface, roll out the dough as thinly as possible (about 1/16 inch thick). With a 4-inch fluted cutter, cut the dough into as many rounds as possible. Gather scraps into a ball, and roll out dough as before. Again, cut out as many rounds as possible.
• Place about 1 tablespoon filling on the lower third of each round. Moisten the edges of rounds lightly with cold water. Fold rounds in half over the filling, and press the edges together tightly. Seal edges with fork tines that have been dipped in flour.
• Preheat the oven to lowest setting. Line a shallow baking dish with paper towels, and place in heated oven. In a large, heavy skillet, add enough oil to reach 1 inch up sides, and place over medium-high heat. When the oil registers 350 degrees on a deep-fry thermometer, cook the turnovers, turning them occasionally with tongs or a slotted spoon, until they are crisp and golden, about 4 minutes total.
• Transfer cooked turnovers to lined dish in the oven to drain. Keep warm until all the turnovers are cooked. Dust warm turnovers with confectioners' sugar just before serving.

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.