Brown Butter Nectarine Cobbler Food

BROWN BUTTER NECTARINE COBBLER

Steps:

• Preheat your oven to 175 Celsius or 350 Fahrenheit.
• If making the nectarine cobblers personal size then divide the butter into six portions, place in the pans, and place into the oven to brown. If using a standard 9x13 baking dish then just place the butter in the dish and place into the oven.
• Slice the nectarines (leave skin on or take off, up to you). In a pan bring 250 ml (1 cup) of water and 125 grams sugar (I prefer powdered here, but granulated works fine) to a boil. Add the nectarine slices and reduce to a simmer. Let cook for 5 minutes.
• While the nectarines are simmering whisk together in a bowl the flour, sugar, baking powder, heavy cream, water until you get a slurry consistency.
• Remove the pans from the oven with the now browned butter and pour in the batter until about halfway. Spoon over the peaches and syrup right over the top. DO NOT MIX.
• Place the unbaked nectarine cobblers into the oven and bake for 25 minutes, or until the top is golden. Remove and let rest for a few minutes, dust with cinnamon sugar, and add ice cream or gelato to serve.

BROWN BUTTER NECTARINE COBBLER/CAKE

Steps:

• Heat the oven to 350 degrees. In a saucepan over medium heat, combine the fruit slices, 1/4 cup sugar and lemon juice. Stirring constantly, bring the mixture to a simmer, then take the pan off the heat.
• In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until it smells very nutty, turns golden, and flecks of dark brown appear, 2 to 3 minutes. Pour the brown butter into an 8-inch-by-8-inch baking dish.
• In a mixing bowl, combine the flour, remaining 1/2 cup sugar, baking powder and salt. Pour the buttermilk into the dry ingredients and mix just until the dry ingredients are moistened. Scrape the batter on top of the brown butter, use a spatula to even out the batter but be careful not to mix it into the butter. Scatter the nectarine slices and juice on top of the batter without stirring. Sprinkle with the almonds, nutmeg and Demerara sugar. Bake until golden brown, 50 to 55 minutes. Transfer the pan to a wire rack to cool. Serve warm.

NECTARINE COBBLER

Steps:

• Preheat oven to 350 degrees.
• To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder. Add the milk and the butter and beat until smooth.
• To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5-10 minutes. Pour into an ungreased 13x9-inch glass baking dish. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Sprinkle with cinnamon sugar. Bake 30-40 minutes or until topping is lightly golden and a cake tester inserted into the center of topping comes out clean.