Nectarines Plums And Blueberries In Lemony Ginger Anise Syrup Recipes

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BLUEBERRY NECTARINE CRISP



Blueberry Nectarine Crisp image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 16

1 tablespoon butter, softened, for buttering the dish
4 pounds nectarines, sliced
1 quart blueberries
1/2 cup granulated sugar
2 heaping tablespoons cornstarch
Pinch kosher salt
1 orange, zested and juiced (reserve the zest for the topping)
1 cup all-purpose flour
1 cup oats
1/2 cup granulated sugar
1/2 cup brown sugar
Pinch kosher salt
2 sticks cold salted butter
1/2 cup chopped pecans
1 pint heavy cream
1 tablespoon granulated sugar

Steps:

  • For the filling: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
  • In a large bowl, combine the nectarines and blueberries. Add the granulated sugar, cornstarch, salt and orange juice and mix gently. Pour the fruit mixture into the prepared baking dish.
  • For the topping: In a large bowl, add the flour, oats, granulated sugar, brown sugar and salt and mix to combine. Cut 1 1/2 sticks of the butter into cubes, then cut the butter cubes into the flour mixture using a pastry cutter or 2 knives. Stir in the pecans and the reserved orange zest.
  • Spread the topping over the fruit. Cut the remaining 1/2 stick butter into cubes and dot the top of the crisp with it. Cover with foil and bake for 30 minutes. Uncover and continue cooking until the top is browned and the fruit is bubbling, 25 to 30 minutes. Let cool a bit before serving.
  • For the whipped cream: Mix the cream and granulated sugar in a bowl and whip to the desired consistency.
  • Plate the crisp into individual bowls and top with the whipped cream.

BLUEBERRY AND NECTARINE COBBLER



Blueberry and Nectarine Cobbler image

When adding juicy summer fruit (like blueberries) to pies and cobblers, you generally need something to help the fruit coalesce into a sauce. We love instant tapioca, as it thickens while fading into the background, letting the fruit shine.

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 12

6 ripe nectarines, about 1 pound
2 cups fresh blueberries
1 cup sugar
1 tablespoon instant tapioca
2 tablespoons unsalted butter, diced into small pieces, plus more for the pan
1 1/2 cups all-purpose flour
1/3 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter, diced into small pieces
1 large egg
1/2 cup heavy cream

Steps:

  • Position a rack in the middle of the oven and preheat to 375 degrees F.
  • For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
  • For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
  • Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
  • Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
  • Serving suggestions: Vanilla ice cream or whipped cream.

NECTARINE AND BLUEBERRY GALETTE



Nectarine and Blueberry Galette image

The charm of a galette, a casual open-faced tart, is in its imperfections. It's O.K. if the fruit juices leak a little, and there is no fussy crust-crimping for those who find that part of pie-making frustrating. The often-overlooked nectarine is such a perfect summer fruit. It has all the honeyed sweetness of a peach, minus that fuzzy skin, plus a little hit of tartness, and it pairs beautifully with dark, sweet blueberries. The sugar here is given in a range: Use the smaller amount if your fruit is particularly sweet, the larger amount if it's tart.

Provided by Yossy Arefi

Categories     pies and tarts, dessert

Time 2h

Yield One 9-inch galette

Number Of Ingredients 12

6 to 8 tablespoons/80 to 100 grams sugar, depending on the sweetness of the fruit
1/2 teaspoon lemon zest
Seeds from 1/2 vanilla bean (or 1/2 teaspoon vanilla extract)
1 tablespoon all-purpose flour
Pinch of kosher salt
2 medium nectarines (about 3/4 pound/340 grams), pitted and sliced into 1/2-inch slices
1 1/4 cups/180 grams blueberries
1 tablespoon lemon juice
1 recipe all-butter pie crust, chilled
1 egg, beaten
3/4 teaspoon turbinado sugar
Pinch of flaky salt

Steps:

  • Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.
  • Combine sugar, lemon zest and vanilla in a large bowl. Use your fingertips to rub the zest and seeds (or extract) into the sugar. Add the flour and salt and stir to combine. Add the nectarines, blueberries and lemon juice, but don't stir quite yet.
  • On a lightly floured surface, roll dough into a 12-inch round just under 1/4-inch thick. Transfer the dough to the prepared baking sheet.
  • Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 2-inch border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and press gently to seal the folds.
  • Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes. Brush dough with the beaten egg, and sprinkle with sugar and salt. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.

NECTARINES, PLUMS, AND BLUEBERRIES IN LEMONY GINGER ANISE SYRUP



Nectarines, Plums, and Blueberries in Lemony Ginger Anise Syrup image

This recipe can be prepared in 45 minutes or less.

Yield Serves 4

Number Of Ingredients 9

1 lemon
1/2 cup water
three 1/3-inch-thick slices fresh gingerroot
4 whole star anise* or 3/4 cup star anise* pieces
1/2 cup sugar
1 1/2 teaspoons fresh lemon juice, or to taste
3 firm-ripe nectarines (about 3/4 pound)
9 assorted plums (about 1 1/2 pounds)
1 cup picked-over blueberries

Steps:

  • With a vegetable peeler remove three 3 x 1/2-inch pieces zest from lemon. In a saucepan bring water to a boil with zest, gingerroot, star anise, sugar, and 1 teaspoon lemon juice and simmer, stirring, until sugar is dissolved. Cool syrup and discard star anise. Syrup may be made 2 days ahead and chilled, covered.
  • Halve and pit nectarines and plums. Cut nectarines into wedges. In a bowl toss cut fruit together with blueberries, syrup, and remaining lemon juice. Mixture may be made 8 hours ahead and chilled, covered.

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