20 BEST NECTARINE DESSERT COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a nectarine treat in 30 minutes or less!
Nutrition Facts :
BASIC SWEET-ROLL DOUGH
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 1 3/4 pounds dough
Number Of Ingredients 9
Steps:
- Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
- Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
- Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
NECTARINE GOLDEN CAKE
Provided by Maggie Ruggiero
Categories Cake Mixer Egg Dessert Bake Backyard BBQ Nectarine Summer Butter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F with rack in middle. Lightly butter springform pan.
- Whisk together flour, baking powder, and salt.
- Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.
- Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.
NECTARINE TART
A beautiful dessert made from any great summer fruit - figs, nectarines, apricots, plums - that, yes, takes a little time. The reward is in the wow factor you get from the result - and in the flavors it provides. Brushing the pastry with a slick of good preserves before you add the fruit will create a thick syrup on the bottom that helps keep the pastry from becoming soggy. Then cut the fruit into quarters or eighths, depending on their size, then crowd the wedges so that they stand at attention in tight concentric circles on a pastry shell. Dust the whole thing with sugar and baste the top with melted butter. Cook and cool the finished tart, then serve with crème fraîche, whipped cream, or a few scoops of your favorite ice cream.
Provided by Florence Fabricant
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Blend flour, salt and 2 tablespoons sugar in a bowl or food processor. Dice 8 tablespoons of the butter. Use a pastry blender or two knives to blend flour mixture and butter, or pulse them together in a food processor to make a crumbly mixture. Beat the egg yolk with 3 tablespoons cold water. Dribble it over the flour mixture, then stir or pulse slowly until the mixture starts clumping together. A bit more water may be necessary. Gather dough in a loose ball and form into a disk on a lightly floured surface.
- Heat oven to 375 degrees. Roll out dough and line a 10-inch loose-bottom tart pan. Line pastry with a sheet of foil and spread pastry weights or dry beans on top. Bake 12 minutes. Meanwhile, melt the remaining butter, cooking it on low until it turns a light nut brown. Pit fruit (except figs) and cut in eighths or, if fruit is small, fourths. After 12 minutes, remove foil and weights from pastry. Return pastry to oven and continue baking until it is lightly browned, another 8 to 10 minutes. Remove pastry from oven and increase temperature to 400 degrees.
- Brush pastry with preserves. Arrange fruit in tight concentric circles, starting by placing it around the perimeter, skin side down, against the vertical sides of the pastry and standing it up as much as possible. Brush with melted butter. Dust with remaining sugar. Bake about 35 to 40 minutes, until edges have browned but fruit has not collapsed. Cool before serving with crème fraîche.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 17 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 149 milligrams, Sugar 22 grams, TransFat 1 gram
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HOW TO MAKE FRUIT LEATHER – NECTARINE FRUIT …
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Cuisine BritishTotal Time 8 hrs 30 minsCategory Drying & DehydratingCalories 119 per serving
- As the nectarines a typically a lot juicier than other fruits we want to get a head start on the drying process. To do this add the quartered nectarines to a pan and gently heat. At nectarines warm up the fruit will begin breaking down and the juice will start running free.
- If you are using another fruit such as apples you won’t have to do this step, simply pulping the fruit should be enough. If you are using honey add it now and this will help extract more of the juice out of the nectarines.
- Gently raise the heat and simmer for around 20 - 30 minutes. The idea here is to evaporate some of the juice so it quite so long to dehydrate in the oven.
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- Stone Fruit Custard Tart. If you make just one of these nectarine recipes, let it be this epic tart from Epi contributor Tara O'Brady. With an easy press-in cookie-like crust, a shower of ground pistachios, and nearly three pounds of nectarines (or a mix of stone fruit), this tart is a wonderful way to live your best summer life.
- Nectarines and Peaches with Lavender Syrup. Is it sweet? Savory? A little bit of both, thanks to the combo of ripe nectarines and peaches, candied pecans, and funky Gorgonzola.
- Ricotta Panna Cotta With Nectarines and Honey. Creamy panna cotta is the perfect backdrop for luscious nectarines. Get This Recipe.
- Roasted Nectarines With Labneh, Herbs, and Honey. Nectarines get tender and caramelized by spending half an hour in the oven; pile them on top of creamy labneh and drizzle with olive oil and honey before sprinkling on some toasted almonds and fresh mint.
- Blueberry-Nectarine Lattice Pie. Blueberries and nectarines belong together in your summer pie. In this recipe, grapefruit juice keeps the long-baked filling fresh tasting, and coriander adds complexity to the flavor and aroma.
- Radicchio–Stone Fruit Salad. Bitter greens help sweet stone fruit shine in this easy salad, which is dressed with a simple combo of fresh herbs, lemon, olive oil, and goat cheese.
- Spicy Honey-Glazed Grilled Pork Chops With Nectarine Pico de Gallo. You can make this simple pico de gallo with ripe peaches or nectarines, but you know where my heart's at.
- Nectarine Golden Cake. This buttery cake loves a dollop of softly whipped cream—but you can also serve it with yogurt for breakfast. Get This Recipe.
- Rumtopf. The time to make this traditional German tipple is now—just add ripe nectarines, berries, or other fruit, sprinkle sugar on top, then cover with rum.
- Nectarine, Plum, and Raspberry Pie. This sweet-tart pie is even better with a scoop of vanilla ice cream. Get This Recipe.
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