Butter Lettuce Nectarine Blackberries In Parmesan Crisps Recipes

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NECTARINE CRISP



Nectarine Crisp image

Provided by Florence Fabricant

Categories     brunch, weekday, dessert

Time 1h

Yield 6 servings

Number Of Ingredients 8

4 tablespoons softened unsalted butter
1 teaspoon cinnamon
1 cup light brown sugar
2 tablespoons cornstarch
3 pounds ripe nectarines, pitted and cut in eighths
1 tablespoon fresh lemon juice
1/2 cup flour
Whipped cream or ice cream

Steps:

  • Preheat oven to 350 degrees. Grease a shallow five- to six-cup baking dish with a little butter.
  • Lightly mix half a teaspoon of the cinnamon, half a cup of the brown sugar and the cornstarch together. Toss the nectarines with the lemon juice, fold in the sugar mixture and spread in the baking dish.
  • With a fork or a pastry blender, or by pulsing in a food processor, combine the flour, remaining sugar and cinnamon with the remaining butter until crumbly. Spread over the nectarines.
  • Bake about 40 minutes, until the top has browned and the filling is bubbly. Allow the crisp to cool to lukewarm, then serve with whipped cream or ice cream.

BLACKBERRY NECTARINE CRISP



Blackberry Nectarine Crisp image

This recipe came to The Times in 2003 from Rebecca Charles of Pearl Oyster Bar, an outpost for Maine coastal cooking on Cornelia Street in Greenwich Village. It is easy to whip up on a summer day when company is coming and there's lots to get done. "Use the blackberries more as an accent," she said at the time. "'The berries'll bleed out all this fabulous inky color."

Provided by Matt Lee And Ted Lee

Categories     dinner, dessert

Time 1h

Yield 6 servings

Number Of Ingredients 12

1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup firmly packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons cold unsalted butter
4 cups nectarines, pitted and cut into 1/2-inch slices (about 3-4 large nectarines)
1/4 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1 heaping cup whole blackberries (about 6 ounces)
Vanilla ice cream for serving

Steps:

  • Place a 2-quart baking dish or six 8-ounce ramekins on a baking sheet to catch any drips. Position rack in center of oven and heat to 375 degrees. In a food processor, pulse flour, oats, brown sugar, cinnamon and salt once or twice to mix. Cut butter into small chunks, add to flour mixture and pulse a few more times, until mixture just comes together into small crumbly clumps. Reserve.
  • In a large bowl, combine nectarines, granulated sugar, cornstarch, and vanilla. Pour nectarines into baking dish or ramekins, scatter blackberries on top and sprinkle with the topping. Bake until the fruit is bubbling and the topping is golden, 45-60 minutes. Serve warm with vanilla ice cream.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 13 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 105 milligrams, Sugar 35 grams, TransFat 0 grams

BLACKBERRY AND NECTARINE COBBLER



Blackberry and Nectarine Cobbler image

Categories     Fruit     Dessert     Bake     Quick & Easy     Blackberry     Nectarine     Almond     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 10

1/3 cup sugar
1 teaspoon cornstarch
1 large nectarine, cut into 1/2-inch pieces (about 1 cup)
1 cup blackberries, picked over
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 1/2 tablespoons cold unsalted butter, cut into bits
1/4 cup milk
2 tablespoons sliced almonds

Steps:

  • Preheat oven to 400°F.
  • In a bowl stir together sugar and cornstarch. Add fruit and combine well.
  • In another bowl whisk together flour, baking powder, and salt and add butter. Blend mixture until it resembles coarse meal and stir in milk, stirring until dough is just combined.
  • In a buttered 8-inch-square baking dish spread fruit mixture and drop dough onto it in 4 mounds.
  • Sprinkle almonds over cobbler and bake in middle of oven 20 minutes, or until top is golden.

NECTARINE-BLACKBERRY CRISP



Nectarine-Blackberry Crisp image

Provided by Diane Rossen Worthington

Categories     Dessert     Bake     Graduation     Father's Day     Blackberry     Nectarine     Summer     Party     Potluck     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 16

Topping:
1 cup all purpose flour
6 tablespoons (packed) golden brown sugar
1 teaspoon finely grated lemon peel
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
Filling:
2 large eggs
1 cup crème fraîche or sour cream
1 teaspoon vanilla extract
1 tablespoon plus 1/2 cup all purpose flour
3 cups blackberries (two 5.6- to 6-ounce packages)
4 medium nectarines (about 18 ounces total), pitted, cut into 11/2-inch cubes
1/4 cup sugar
Vanilla ice cream

Steps:

  • For topping:
  • Whisk flour, golden brown sugar, lemon peel, and salt in medium bowl to blend. Add melted butter and vanilla; stir until evenly moistened but crumbly. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
  • For filling:
  • Whisk eggs in large bowl to blend. Whisk in crème fraîche and vanilla. Add 1 tablespoon flour; whisk to blend. do ahead Can be made 4 hours ahead. Cover and chill. Rewhisk before continuing.
  • Preheat oven to 375°F. Butter 8x10- inch oval ceramic dish. Place berries and nectarines in large bowl. Sprinkle remaining 1/2 cup flour and sugar over; toss to coat. Transfer to prepared dish. Pour egg mixture evenly over fruit. Using fingers, crumble topping over fruit, distributing evenly.
  • Bake crisp until custard is set and topping is golden brown, about 55 minutes. Let cool at least 10 minutes and up to 1 hour before serving.
  • Scoop crisp into bowls. Serve with vanilla ice cream.

BUTTER LETTUCE, NECTARINE, & BLACKBERRIES IN PARMESAN CRISPS



Butter Lettuce, Nectarine, & Blackberries in Parmesan Crisps image

Bon Appetit, June 2005. "Pretty and delicious, this salad is a light starter for an elegant lunch or dinner." I have not tried; posted for safe-keeping.

Provided by swissms

Categories     Lunch/Snacks

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups coarsely grated parmesan cheese
1 tablespoon all-purpose flour
2 white nectarines, halved, pitted, thinly sliced (about 1 1/2 cups)
2 teaspoons fresh lime juice
2 cups butter lettuce leaves, torn into bite-size strips
1/2 cup fresh blackberries
2 teaspoons extra virgin olive oil

Steps:

  • Preheat oven to 325°F Line baking sheet with parchment paper. Mix cheese and flour in small bowl; divide into 4 mounds on prepared sheet, spacing 3 inches apart. Using fingers, flatten each mound to 4-inch round. Bake until golden and almost crisp but still pliable, about 20 minutes. Invert four 6-ounce custard cups onto work surface. Place each cheese round over 1 cup bottom, pressing gently to form bowl shape. Cool 1 hour. (Can be made 6 hours ahead. Let stand at room temperature.).
  • Mix nectarines and lime juice in bowl. Fill each bowl with lettuce, then berries and nectarines. Drizzle with oil.

Nutrition Facts : Calories 230.2, Fat 13.4, SaturatedFat 6.8, Cholesterol 33, Sodium 575.1, Carbohydrate 12.7, Fiber 2.5, Sugar 6.9, Protein 16

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