CARAMELIZED PEACHES OR NECTARINES
My neighbors peach tree is overflowing in my backyard and dripping with large peaches. I'm on a hunt to get recipes to use them before my dogs eat them all! This can be served over ice-cream over pancakes or crepes and is from Epicurious. (If using Peaches, you must skin them first)
Provided by cookiedog
Categories Low Protein
Time 21m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Set a strainer over a bowl and cut the nectarines into the strainer, so their juice collects in the bowl.
- Heat the butter in a non-stick skillet over medium heat.
- When it is hot but not smoking, add the nectarines and sauté them until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes.
- Sprinkle the sugar over them and sauté until the juices further thicken and the sugar caramelizes slightly, about 1 minute. You may want to increase the heat under the pan to medium-high.
- Add the lemon juice and sauté until the juices thicken, then add any nectarine juice that collected in the bowl, and shake the pan so that all is well blended.
- Let the nectarines cook, shaking the pan occasionally, until the juices are very thick, which will take a minute or so. The total cooking time will be about 6 minutes.
- Transfer the nectarines to 4 warmed dessert plates, or to a warmed serving dish, let sit for about 4 minutes so they are not blistering hot when served.
Nutrition Facts : Calories 125.7, Fat 3.4, SaturatedFat 1.9, Cholesterol 7.6, Sodium 0.4, Carbohydrate 24.6, Fiber 2.9, Sugar 19.8, Protein 1.9
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
NECTARINE COBBLER RECIPE
This light and tangy nectarine cobbler recipe is the perfect summertime dessert! Make this easy cobbler dessert by simply cutting up fresh stone fruit and stirring together the quick batter! It's the perfect use for overripe nectarines or peaches, and about as easy as any dump cake!!
Provided by Angela
Categories Cobblers & Crisp Recipes Dessert Recipes
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat your oven to 325 degrees F (162 degrees C) and melt butter in your pie pan or 9 x 9 baking dish. Coat all sides of the baking dish with melted butter.
- Wash and slice nectarines, then add (optional) sugar and/or orange zest.Combine the dry ingredients: flour, baking powder and sugar. Add milk and vanilla extract, then mix until batter is smooth.
- Pour batter into melted butter in your baking dish. Add fruit on the top, but do not stir into the batter.
- Bake for one hour at 325 degrees F (162 degrees C) or until golden brown and an inserted toothpick or knife comes out clean.
- Remove from the oven and allow to cool slightly on a wire cooling rack before serving. Serve with ice cream of whipped cream.
Nutrition Facts : Calories 212 kcal, Carbohydrate 36 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 62 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
BAKED NECTARINES
Like baking any fruit, the trick is to balance a little bit of sweetness with lots of flavour. This recipe uses thyme to do that, so there's another element to the dessert. You can also serve it with something that will add another flavour dimension, like Greek yoghurt or crème fraîche.
Provided by Craig
Categories desserts
Time 25m
Yield Serves 2
Number Of Ingredients 4
Steps:
- Heat the oven to 175C.
- Slice your nectarines in half and take out the stones.
- Lay them out in a dish and scatter with the brown sugar. Take some of the leaves off the thyme and scatter across the peaches, lay the rest of the stalks on top.
- Bake for 20-25 minutes, until golden brown and caramelised.
- Take off the thyme stalks and serve immediately with Greek yoghurt.
BAKED NECTARINES (OR PEACHES)
Make and share this Baked Nectarines (Or Peaches) recipe from Food.com.
Provided by HomemadeChef
Categories Dessert
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Cut up nectarines into bite sized pieces. (Figure about 1-1/2 nectarines per person.).
- Place in bottom of baking dish.
- Sprinkle with brown sugar (I usually use no more than a tablespoon per nectarine) and cinnamon (as much as you want).
- Then crush graham crackers over the top, about one whole graham cracker per nectarine.
- Then, randomly place small pads of butter over the top -- you don't need much, but it keeps the top moist.
- Then, bake at 400 for 15 minutes or until desired softness.
- Let it cool for a little bit, then scoop over ice cream.
- You can use peaches instead of nectarines if you can't find them, but I have found that nectarines turn out sweeter and juicier.
Nutrition Facts : Calories 752.4, Fat 34.6, SaturatedFat 20, Cholesterol 104.1, Sodium 408.4, Carbohydrate 108.4, Fiber 5.2, Sugar 86.5, Protein 8.8
BAKED PEACHES
Steps:
- Preheat the oven to 375°F. Halve the peaches and remove the pits. Arrange the peaches in a shallow gratin dish, cut-side up, in a snug single layer. If you like, fill the cavity of each peach with berries. Sprinkle the sugar over the peaches and berries-more or less, depending on the fruits' sweetness. Drizzle the wine or water over the fruit. Bake the peaches for about 20 minutes, until juicy and tender. Serve warm with their juices and, if you like, with softly whipped cream or vanilla ice cream.
- Notes
- If you prefer, peel the peaches before baking: Drop the peaches in boiling water for 20 seconds or so, just enough to loosen the skins. Lift them out and plunge immediately into ice water. When cool, slip off the skins.
- In place of the berries, the peaches are delicious baked with an almond stuffing: Cream together 1/4 cup butter and 1 tablespoon sugar. Blend in 1 small egg yolk, 1/4 cup lightly toasted and chopped almonds, and 4 crushed macaroon cookies. Spoon the stuffing into the cavities of the peaches and bake. The stuffing is equally good with pears, nectarines, or apricots.
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- Preheat the oven to 425°. Butter two 9-by-13-inch baking dishes. Bring a large pot of water to a boil. Add the peaches and nectarines and blanch just until the skins loosen, about 20 seconds. Drain in a colander, refresh under cold running water and drain again. Peel the peaches and nectarines and cut them into quarters.
- In a large bowl, toss the peaches and nectarines with the cherries. In a small bowl, rub the lemon zest into the 2/3 cup of sugar. Add 4 mint sprigs and half of the fruit to each baking dish. Sprinkle half of the lemon sugar over the fruit in each baking dish and bake in the upper third of the oven for about 30 minutes, or until the fruit is bubbling and caramelized in spots. Let the fruit rest for 10 minutes before serving.
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- Place the chicken breasts in a dish or sealable bag with the ingredients for the marinade. Stir well so the chicken is fully coated. Set aside in the fridge for 30 minutes to 2 hours.
- Preheat the oven to 200C. Place the chicken in an ovenproof dish, along with the sauce and cover with foil. Bake for 30 minutes.
- In a separate bowl combine the nectarines, apple cider vinegar and olive oil. Remove the chicken from the oven and pour in the nectarine mixture. Bake for a further 15 minutes or until the chicken is cooked through. Check that the internal temperature of the chicken is 75C / 165 F. When cooked sprinkle with the fresh basil.
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- Heat the oven to 400°. Put a rack on a baking sheet and then put the peaches on the rack, skin-side down.
- In a food processor, puree the almond paste, water, and lemon juice. Spoon the almond mixture into the centers of the peaches. Top each mound of almond paste with a piece of the butter.
- Bake in the lower third of the oven until the peaches are tender and the almond paste is golden brown, about 25 minutes. Serve warm.
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