NECTARINE AND ALMOND CRISP
Provided by Bon Appétit Test Kitchen
Categories Food Processor Fruit Ginger Nut Dessert Bake Quick & Easy High Fiber Nectarine Almond Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Butter 11 x 7 x 2-inch glass baking dish. Blend 3/4 cup flour, 1/4 cup brown sugar, 3/4 teaspoon cardamom, 1/2 teaspoon ginger, and salt in processor. Add almond paste and process until fine crumbs form. Add butter and process using on/off turns until mixture begins to clump together. Transfer to bowl. Mix in almonds.
- Toss nectarine wedges, apricot preserves, remaining 1 tablespoon flour, 1/4 cup sugar, 1/2 teaspoon cardamom, and 1/2 teaspoon ginger in large bowl to coat. Transfer to prepared baking dish; sprinkle topping over. Bake until topping is golden, nectarines are tender, and juices are bubbling around edges, about 40 minutes. Cool at least 20 minutes 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.
WARM NECTARINES WITH ALMONDS AND VANILLA ICE CREAM - SWEDEN
From Swedish chef Tina Nordstrom.: "Nectarines are wonderfully meaty and sweet. To combine them with roasted almonds and served with ice cream is a dessert worthy of a queen."
Provided by Mme M
Categories Frozen Desserts
Time 8m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 234.5, Fat 12.2, SaturatedFat 4.1, Cholesterol 15.3, Sodium 41.1, Carbohydrate 31.1, Fiber 4.9, Sugar 23.2, Protein 4.7
NECTARINE ICE CREAM
When nectarines are in season at their sweet, juicy peak, we treat ourselves to this wonderful homemade ice cream. The fresh-fruit flavor and hint of almond make it very special. Peaches are a good substitute in this recipe.-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1 quart.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 415 calories, Fat 25g fat (15g saturated fat), Cholesterol 90mg cholesterol, Sodium 104mg sodium, Carbohydrate 45g carbohydrate (40g sugars, Fiber 2g fiber), Protein 5g protein.
NECTARINES WITH VELVETY VANILLA CREAM
Naughty nectarines with velvety vanilla cream
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Treat
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 517 calories, Fat 46 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.18 milligram of sodium
RASPBERRY-NECTARINE PARFAITS WITH WARM PEACH SABAYON
The light custard is quick to make, but it has to be prepared just before it's served.
Time 20m
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Toss nectarines, 2 cups raspberries, and 1/4 cup sugar in medium bowl. Let stand until juices form, about 5 minutes.
- Whisk egg yolks, nectar, liqueur, salt, and 1/4 cup sugar in large metal bowl to blend. Place bowl over saucepan of boiling water; whisk until mixture is thick and thermometer inserted into center registers at least 160°F, about 6 minutes.
- Divide fruit mixture among 4 large glasses. Spoon warm peach sabayon over. Garnish with remaining berries and sliced almonds, if desired.
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