Nectarine Blackberry And Pecan Sundaes Recipes

NECTARINE AND BLACKBERRY COBBLER

Steps:

• Preheat oven to 425°F.
• Whisk together 1 1/4 cups sugar and cornstarch in a large bowl, then add nectarines and blackberries and toss to combine well. Transfer to buttered baking dish and bake in middle of oven until hot, 10 to 15 minutes.
• While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms.
• Drop dough onto hot fruit mixture in 6 mounds, then sprinkle dough with remaining 1/2 teaspoon sugar. Bake cobbler in middle of oven until top is golden, 25 to 35 minutes.

NECTARINE & BERRY COBBLER

Steps:

• Prepare half the Sweet Cream Biscuits recipe on page 34. Cut out 10 biscuits using a 2 1/2 -inch round cutter, or 14 biscuits with a 2-inch cutter. A cutter with scalloped edges makes beautiful cobbler biscuits.
• Preheat the oven to 400°F. Combine the fruit in a large bowl. Mix 1/2 cup sugar, flour, and salt together, and stir into the fruit. Add the lemon zest and juice, and mix well. Put the fruit in a gratin dish approximately 9 inches by 12 inches and 2 to 3 inches deep. Bake the fruit for 8 minutes or until the fruit just softens. Remove the dish from the oven. Brush the biscuit tops with the cream and sprinkle lightly with the remaining sugar. Place the biscuits on the fruit in staggered rows and return the dish to the oven (set the dish on a baking sheet to catch any overflowing juices). Bake the cobbler for 35 to 45 minutes, until the biscuits are golden and the fruit is bubbling. Let the cobbler cool awhile and serve warm with vanilla ice cream or lightly whipped cream, if you like.
• Notes
• Use other stone fruit in place of the nectarines; plums will need 1 to 2 tablespoons additional sugar, and the slices should be slightly thinner. Use all nectarines, or peaches or other stone fruit, if berries are not available.
• Instead of cobbler biscuits, bake the fruit with a crisp topping: Mix together 1 1/4 cups flour, 6 tablespoons brown sugar, 1 1/2 tablespoons granulated sugar, 1/4 teaspoon ground cinnamon, and 2/3 cup lightly toasted chopped nuts (walnuts, pecans, or almonds). Work in 12 tablespoons butter cut into small pieces until the mixture has a crumbly texture. Cover the fruit in the pan with the crisp topping and bake until the fruit is bubbling thickly and the topping is lightly browned.

BLACKBERRY NECTARINE CRISP

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.