SPICED NECTARINE SAUCE
Green cardamom pods and fresh ginger root enliven this fruit sauce, made with fresh nectarines. The spices and the cooking impart a tangy, tart flavor to the nectarines. It's great over ice cream or stirred into cooked multi-grain hot cereal and eaten with a splash of cream or soy milk. I created this last summer when I needed to use up some huge ripe nectarines that I purchased at the farmer's market. Substitute about a half a teaspoon of ground cardamom if you don't have the whole green pods.
Provided by Cinizini
Categories Fruit
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- If you'd rather, peel the nectarines; I like having the peel in there.
- Melt butter in small saucepan over medium high heat.
- Dissolve brown sugar in the melted butter, then add the cubed nectarines and the rest of the spices.
- When mixture starts to simmer, turn heat down to low.
- Simmer in order to achieve desired consistency and allow flavors to blend. You will want this to be chunky, with some textural variation--chunks of fruit in a thick, medium-brown sauce. This may take 5-10 minutes. Remove pods before serving (? I'm actually not sure if you can eat them).
- Serve warm with vanilla ice cream, or cool and refrigerate.
- My note: this was excellent with hot multigrain cereal! I cooked the cereal first and then added the sauce, about 1:1, stirred it in and warmed it up along with the cereal for a few minutes on low/simmer. Yummy!
Nutrition Facts : Calories 250.5, Fat 12.4, SaturatedFat 7.4, Cholesterol 30.5, Sodium 84.8, Carbohydrate 36.3, Fiber 5.2, Sugar 28.1, Protein 3
CARAMELIZED NECTARINES
Provided by Susan Herrmann Loomis
Categories Fruit Dessert Nectarine Summer Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- 1. Set a strainer over a bowl and cut the nectarines into the strainer, so their juice collects in the bowl.
- 2. Heat the butter in a non-stick skillet over medium heat. When it is hot but not smoking, add the nectarines and sauté them until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes. Sprinkle the sugar over them and sauté until the juices further thicken and the sugar caramelizes slightly, about 1 minute. You may want to increase the heat under the pan to medium-high. Add the lemon juice and sauté until the juices thicken, then add any nectarine juice that collected in the bowl, and shake the pan so that all is well blended. Let the nectarines cook, shaking the pan occasionally, until the juices are very thick, which will take a minute or so. The total cooking time will be about 6 minutes.
- 3. Transfer the nectarines to 4 warmed dessert plates, or to a warmed serving dish, let sit for about 4 minutes so they are not blistering hot when served.
BROWN BUTTER NECTARINE COBBLER/CAKE
This dessert comes from a subset of cobbler recipes with cakelike leanings. It's blissfully easy. Melt some butter in a skillet (cast iron, if you have it), mix together a pancake-type batter in a bowl, toss with fruit and bake. Raw fruit in this recipe bakes up juicy with a firm yet yielding bite that is not at all mushy. (Keeping the skins helps that.)
Provided by Melissa Clark
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 150 milligrams, Sugar 26 grams, TransFat 0 grams
BUTTER-SPICED NECTARINES
Make and share this Butter-Spiced Nectarines recipe from Food.com.
Provided by Coppercloud
Categories Fruit
Time 1h13m
Yield 9 Half pints
Number Of Ingredients 8
Steps:
- In large pot combine sugar and butter. Cook over medium heat for 5-8 minutes until mixture begins to brown, stirring constantly.
- Add nectarine wedges to butter mixture, stirring to coat. Cook, gently stirring about 4 minutes or just until nectarines begin to soften. Stir in water and lemon juice, cinnamon, nutmeg and clove.
- Bring to a boil, boil for 1 minute. Remove from heat.
- Ladle fruit/juice evenly into hot sterlized 8oz jars, leaving 1/4" headspace. Wipe rims and add lids.
- Process in water bath for 15 minutes, start timing once water is boiling.
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