ROAST NECTARINES WITH AMARETTI CRUMBLE
Time 40m
Yield 4
Number Of Ingredients 1
Steps:
- 1. Preheat the oven to 180°C, gas mark 4. Blitz the biscuits, flour and sugar in a food processor until roughly chopped. Add the butter and pulse until just combined. 2. Grease a baking dish in which the nectarine halves will fit snugly. Pour 2 tbsp water into the bottom of the baking dish, then arrange the nectarine halves, cut-side up, pressing the topping onto them evenly. 3. Bake for 30 minutes until the nectarines are tender and the topping is golden brown. Cool slightly and serve with vanilla ice cream, if liked.
Nutrition Facts : Nutritional Info Typical values per serving Energy 1071.104kJ 256kcals Fat 11.3g Saturated Fat 4.1g Carbohydrate 23.8g Sugars 29.2g Salt trace Click here for more information about health and nutrition
ROASTED NECTARINES WITH AMARETTO & VANILLA ICE CREAM
This easily scaled, boozy peach recipe is great cooked in the embers of a dying barbecue.
Provided by Rachel Phipps
Categories Dessert
Time 35m
Number Of Ingredients 4
Steps:
- Half the nectarine and remove the stone. Don't worry about taking of the skin as it goes soft and tender during roasting.
- Place the halves cut side up on a piece of foil and sprinkle over the sugar, making sure to fill the holes where you removed the stone.
- Fold up the edges of the foil slightly so you don't lose any, and slosh over a generous amount of Disaronno.
- Parcel the packages up so that no liquid or steam can escape to dry out the fruit (see the picture above) and leave them on the barbecue for about half an hour while you eat. If you're worried that you won't have enough eat left to cook them and you're using good thick foil (not the supermarket stuff that so easily tears) you can cook them directly in the coals. Alternatively, you can roast them in an oven set at 180 degrees (360 fahrenheit) for the same amount of time, or the simmering oven of an Aga.
- Serve with a generous amount of ice cream, yogurt or cream.
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.
AMARETTO NECTARINES
This is a recipe I saw on a cooking show but I have "tweeked" it a lot. Everyone who I have made this for rants and raves about it. You can omit the amaretto or substitute another liquor if you like. I sometimes use a soy ice cream substitute for my lactose intolerant friends. If I have them on hand, I throw in a few blueberries or blackberries for color. Very easy recipe with lots of kudos for the cook!!
Provided by Ginger Spice
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut nectarines in half around the center.
- Dig out pit with a spoon.
- Place cut side up on a baking sheet.
- Drizzle the honey and lime juice over the nectarine edges and in the pit cavity. Bake in a 325 oven for 30-45 minutes depending on the ripeness of the nectarines (check often).
- Remove from oven and place in individual serving bowls.
- Let cool a few minutes.
- Add a scoop of ice cream to each bowl and a splash of amaretto.
- Grate chocolate over top.
- Enjoy!
Nutrition Facts : Calories 52.5, Fat 0.2, Sodium 0.4, Carbohydrate 13.4, Fiber 1.2, Sugar 11.2, Protein 0.8
AMARETTI ICE CREAM DESSERT
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Crumble 4 amaretti cookies into each of 4 dessert cups and douse them with almond liqueur. Top with ice cream, whipped cream and almonds.
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
This is midsummer in a spoon. My family used to make this in large quantities in a hand crank ice cream maker, but I've scaled the recipe down for a small KitchenAid ice cream maker. Any ripe stone fruit (ie. Apricots, peaches etc) can be used for the nectarines.
Provided by Spicy Little Sister
Categories Ice Cream
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Shred, macerate, and smush the stone fruit. Add the salt and a little less than 1/3 of a cup sugar (to taste, add more if you like it sweet). Set aside in the fridge to come together.
- Vigorously mix the milk, cream, sugar, and vanilla together, and pop in the freezer to chill.
- Put the milk mixture into the pre-frozen KitchenAid ice cream maker (it needs to pre-freeze for at least 24 hours to work), and churn it for 5 mins at #2 speed. Increase speed to #4 for 5-7 minutes Add the fruit mixture and churn at #1 till it's mixed in, then churn at #2 for five more minutes. Now you have soft serve. Stick the ice cream in the freezer for 1-2 hours for harder ice cream.
Nutrition Facts : Calories 471.5, Fat 24.7, SaturatedFat 14.9, Cholesterol 87.6, Sodium 87.9, Carbohydrate 61.9, Fiber 3.9, Sugar 54.3, Protein 5.5
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
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