Baked Nectarines Or Peaches Recipes

BAKED PEACHES

Steps:

• Preheat oven to 350 degrees F. Lightly coat a 9x9-inch or similarly sized baking dish that's large enough to hold the peach halves in a single layer with nonstick spray. Pick a dish that's sized to where your peaches fit comfortably side by side, but there isn't too much excess room around them. Arrange peaches cut-side up in the dish.
• In a medium mixing bowl, stir together the oil, maple syrup, brandy, coconut sugar, vanilla, cinnamon, and salt. Spoon the mixture over the peaches, filling the center and letting it run over the sides.
• Bake peaches, uncovered, until the peaches are cooked through and fork-tender, about 30 minutes. Serve warm, topped with vanilla ice cream, Greek yogurt, or a pour of heavy cream, as desired.

10 MINUTE BAKED PEACHES RECIPE

Steps:

• Preheat your oven to 375F and make sure the oven rack is in the center of the oven.
• Wash and dry the peaches, then cut them in half to remove the pits. Be sure to leave the peel on the peaches to help them keep their shape during cooking.
• Place the 8 peach halves in a baking dish.
• Top each peach half with 1/2 tsp butter and 1 teaspoon dark brown sugar. Sprinkle with a dash of cinnamon.
• Bake on 375 for 10-12 minutes until the inside of the peach can be easily pierced with a fork.
• Serve the baked peaches warm as is or with whipping cream or ice cream. Caramel sauce also makes a great addition!

20 BEST NECTARINE DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a nectarine treat in 30 minutes or less!

BAKED PANCAKE WITH PEACHES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a cast-iron skillet in the preheating oven.
• Combine peach slices, brown sugar, and cinnamon in a bowl; gently toss to coat the peaches well.
• Beat eggs, milk, flour, vanilla extract, salt, and nutmeg together in a bowl until batter well-combined but a little lumpy; pour into skillet. Top batter with the peach mixture.
• Bake in preheated oven until set in the middle, about 20 minutes.

BAKED NECTARINES (OR PEACHES)

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.

BAKED NECTARINES & RASPBERRIES WITH ALMONDS & HONEY

Steps:

• Mix the wine and honey, and stir to dissolve. Halve and stone the nectarines, and place them, flesh-side up, in a medium ceramic baking dish. Crush the biscuits well, then add the yolk, 2 tbsp of the wine mixture and the flaked almonds. Mix together, then spoon into the nectarines where the stones were. Use all of the mixture.
• Scatter the sugar over the nectarines, then top each mound of biscuit mixture with a little knob of butter. Pour the remaining wine and honey around - but not over - the fruit, add 1 tbsp water, then tuck in the vanilla pod. Can now be chilled for up to 4 hrs.
• Heat oven to 180C/160C fan/gas 4. Bake the nectarines for 30 mins until the fruit is soft and the biscuit filling is crisp and golden. Carefully stir the raspberries through the pan juices, then leave to cool for 15 mins before serving with cream.

BAKED NECTARINES WITH ALMONDS & MARSALA

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.

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.