Roasted Nectarines With Buttermilk Custard Recipes

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NECTARINE CUSTARD PIE



Nectarine Custard Pie image

This is a delicious and simple custard pie to make. You can make it with ripe or not so ripe nectarines. It's fantastic either way!

Provided by Sarah Farrand

Categories     Fruit Desserts

Time 55m

Number Of Ingredients 7

1 refrigerated pie crust
3/4 c buttermilk
3/4 c sugar
2 eggs
1/4 c all purpose flour
1/8 tsp salt
4 c chopped nectarines

Steps:

  • 1. Preheat oven to 425 degrees.
  • 2. Whisk together (by hand works great) buttermilk, sugar, eggs, flour, and salt until smooth.
  • 3. Put the pie crust into a 9" pie plate. Spread the chopped nectarines in the crust. Pour buttermilk mixture over them.
  • 4. Bake 40 minutes or until just set, covering crust edges if over-browning. Cool completely. Serve with Redi-Whip if desired.

ROASTED NECTARINES WITH MULLED WINE SAUCE



Roasted Nectarines With Mulled Wine Sauce image

Such a delcious way to use fresh nectarines. Served with custard, ice-cream or youghurt. I found this recipe in the paper and this is such a lovely dessert for summer, it would make for a lovely light dessert during the Christmas period, the spices just compliment the nectarines so well. I am also going to try this with plums. I removed the skins after cooking, the skins come off so well, and looks better for presentation.

Provided by Tisme

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

6 nectarines
1/2 cup soft brown sugar
40 g butter
1 1/2 cups red wine
6 whole cloves
1 cinnamon stick
2 whole star anise
3 cm piece orange zest

Steps:

  • Preheat the oven to 200C (fanforced 180C).
  • Put the nectarines in ovenproof casserole dish so they fit snugly.
  • Scatter with the sugar and dot with the butter. Add the wine, spices and orange zest.
  • Cover dish with foil and roast nectarines for 30 minutes, until the fruit is soft.
  • Cool nectarines in the syrup, (I refrigerated and served cold).
  • These can be served on their own or with either yoghurt, ice-cream or custard.

ROASTED NECTARINE CUSTARD CAKE, NECTARINE CARPACCIO, LAVENDER HONEY BRULEE AND CITRUS CRACKER DOUGH ROUNDS



Roasted Nectarine Custard Cake, Nectarine Carpaccio, Lavender Honey Brulee and Citrus Cracker Dough rounds image

Provided by Food Network

Categories     dessert

Time 2h34m

Yield 6 to 8 servings

Number Of Ingredients 23

3/4 cup granulated sugar
1/2 ounces unsalted butter
1/4 teaspoon lemon zest
3 tablespoons all-purpose flour
3 eggs, separated
3 cups plus 1 teaspoon nectarine paste, roasted (see note below)
1 cup milk
1 cup sugar
1 cup water
1 vanilla bean, split and scraped
1 large nectarine
1/3 cup milk
3/4 cup heavy cream
1/2 vanilla bean, split and scraped
3 egg yolks
2 tablespoons lavender honey
1/2 teaspoon gelatin powder
1.75 ounce white chocolate, finely chopped
1/2 cup all-purpose flour
2 tablespoons plus 1 teaspoon confectioners' sugar
1 small egg
1 orange, zested
Lavender, as a garnish

Steps:

  • Nectarine Custard Cake: Preheat oven to 325 degrees F.
  • Cream sugar, butter and lemon zest together. Add flour then egg yolks and slowly add roasted nectarine paste and milk in thin stream to prevent lumps and/or mix to form a paste. Whip egg whites to soft peaks and carefully fold into above mixture using a rubber spatula. Pour mixture into muffin tins or similar size ceramic dishes that have been brushed with melted butter and sprinkled with granulated sugar and bake in a water bath for approximately 35 minutes at 325 degrees F. Unmold while still warm, let cool then set in refrigerator. (See Cook's Note)
  • Nectarine Carpaccio: Bring water, sugar, and scraped vanilla bean seeds to a boil, remove from heat, and let cool to body temperature. Shave nectarine using a mandolin or other similar tool and place in the cooled syrup. Let sit for approximately 2 to 4 hours.
  • Lavender Honey Brulee: Bring milk, cream, and scraped vanilla seeds to a boil. Mix yolks and honey with a whisk. Add hot liquid slowly at first to avoid cooking the yolks. Cook the mixture until temperature reaches 185 degrees F. Immediately strain into a clean bowl and (sprinkle gelatin in 1/2 ounce of cold water and let it sit until gel is formed), add gelatin then white chocolate. Cool quickly over an iced water bath then pour into an 8-inch square container. Set in refrigerator.
  • Citrus Cracker Dough rounds: Preheat oven to 325 degrees F.
  • Sift together flour and confectioners' sugar. Make a well and add in the egg and orange zest. Mix until a dough forms. Wrap in plastic wrap and let rest in the refrigerator for at least 1 hour. Roll out on board until you can see through the dough. Using different size round cutters, make a unique design. Place on aluminium foil that you have crushed up and let dry. Bake at 325 degrees F. until it is golden. Let rest until cool.
  • Assembly and Suggested Serving: Place the Nectarine Custard Cake off center in dish. Cut the brulee into rounds that are the same size of the cake. Sprinkle top of the brulee with granulated sugar and with blowtorch caramelize the sugar. Place on top of the custard cake. Put a few slices of drained nectarine carpaccio on top of the brulee and place citrus crackers up against the Nectarine Custard Cake. Garnish with fresh lavender.

RUSTIC HONEY BAKED NECTARINES



Rustic Honey Baked Nectarines image

Make and share this Rustic Honey Baked Nectarines recipe from Food.com.

Provided by gailanng

Categories     Dessert

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 7

3 ripe nectarines, cut in half
1 sheet parchment paper
3 teaspoons brown sugar
1 teaspoon vanilla extract or 1 teaspoon scraped out a vanilla pod
3 tablespoons honey
6 tablespoons Greek yogurt
honey

Steps:

  • Set oven temp to 350 degrees.
  • Remove stones and place cut nectarines on the parchment paper in an oven proof dish or pan facing up. (The parchment may be molded into a black iron skillet, large enough to hold the peaches and may be served straight from the pan.) Drizzle honey, vanilla and sprinkle brown sugar over the top.
  • Bake for 15 minutess, scoop up the juices from the bottom of the pan and coat nectarines and bake for an additional 15 minutes or until golden and sticky. Serve with yoghurt, drizzled with honey.

Nutrition Facts : Calories 221.8, Fat 0.7, SaturatedFat 0.1, Sodium 3.4, Carbohydrate 55.5, Fiber 3.7, Sugar 49.6, Protein 2.4

ROASTED NECTARINE CUSTARD CAKE, NECTARINE CARPACCIO, LAVENDER HONEY BRULEE AND CITRUS CRACKER DOUGH ROUNDS



Roasted Nectarine Custard Cake, Nectarine Carpaccio, Lavender Honey Brulee and Citrus Cracker Dough rounds image

Provided by Food Network

Categories     dessert

Time 2h34m

Yield 6 to 8 servings

Number Of Ingredients 23

3/4 cup granulated sugar
1/2 ounces unsalted butter
1/4 teaspoon lemon zest
3 tablespoons all-purpose flour
3 eggs, separated
3 cups plus 1 teaspoon nectarine paste, roasted (see note below)
1 cup milk
1 cup sugar
1 cup water
1 vanilla bean, split and scraped
1 large nectarine
1/3 cup milk
3/4 cup heavy cream
1/2 vanilla bean, split and scraped
3 egg yolks
2 tablespoons lavender honey
1/2 teaspoon gelatin powder
1.75 ounce white chocolate, finely chopped
1/2 cup all-purpose flour
2 tablespoons plus 1 teaspoon confectioners' sugar
1 small egg
1 orange, zested
Lavender, as a garnish

Steps:

  • Nectarine Custard Cake: Preheat oven to 325 degrees F.
  • Cream sugar, butter and lemon zest together. Add flour then egg yolks and slowly add roasted nectarine paste and milk in thin stream to prevent lumps and/or mix to form a paste. Whip egg whites to soft peaks and carefully fold into above mixture using a rubber spatula. Pour mixture into muffin tins or similar size ceramic dishes that have been brushed with melted butter and sprinkled with granulated sugar and bake in a water bath for approximately 35 minutes at 325 degrees F. Unmold while still warm, let cool then set in refrigerator. (See Cook's Note)
  • Nectarine Carpaccio: Bring water, sugar, and scraped vanilla bean seeds to a boil, remove from heat, and let cool to body temperature. Shave nectarine using a mandolin or other similar tool and place in the cooled syrup. Let sit for approximately 2 to 4 hours.
  • Lavender Honey Brulee: Bring milk, cream, and scraped vanilla seeds to a boil. Mix yolks and honey with a whisk. Add hot liquid slowly at first to avoid cooking the yolks. Cook the mixture until temperature reaches 185 degrees F. Immediately strain into a clean bowl and (sprinkle gelatin in 1/2 ounce of cold water and let it sit until gel is formed), add gelatin then white chocolate. Cool quickly over an iced water bath then pour into an 8-inch square container. Set in refrigerator.
  • Citrus Cracker Dough rounds: Preheat oven to 325 degrees F.
  • Sift together flour and confectioners' sugar. Make a well and add in the egg and orange zest. Mix until a dough forms. Wrap in plastic wrap and let rest in the refrigerator for at least 1 hour. Roll out on board until you can see through the dough. Using different size round cutters, make a unique design. Place on aluminium foil that you have crushed up and let dry. Bake at 325 degrees F. until it is golden. Let rest until cool.
  • Assembly and Suggested Serving: Place the Nectarine Custard Cake off center in dish. Cut the brulee into rounds that are the same size of the cake. Sprinkle top of the brulee with granulated sugar and with blowtorch caramelize the sugar. Place on top of the custard cake. Put a few slices of drained nectarine carpaccio on top of the brulee and place citrus crackers up against the Nectarine Custard Cake. Garnish with fresh lavender.

ROASTED NECTARINES WITH LABNEH, HERBS, AND HONEY



Roasted Nectarines With Labneh, Herbs, and Honey image

Is it a salad? Is it a dessert? The truth is, I just don't know. Fruity, savory, crunchy, spicy and sweet: the kind of combination that simply cannot fail to please.

Provided by Sabrina Ghayour

Categories     Summer     Nectarine     Quick & Easy     Roast     Vegetarian     Yogurt     Soy Free     Wheat/Gluten-Free     snack     Appetizer     Lunch     Honey     Fruit

Yield Serves 4-6

Number Of Ingredients 9

4 large ripe nectarines, halved and stoned
Olive oil, for drizzling
500g labneh, or Greek yogurt strained in a cheesecloth bag overnight
Generous handful of toasted flaked almonds
1 heaped teaspoon dried wild oregano
1 heaped teaspoon pul biber chilli flakes
2 tablespoons clear honey
Handful of mint leaves, stacked, rolled up together and finely sliced widthways into thin ribbons
Maldon sea salt flakes and freshly ground black pepper

Steps:

  • Preheat the oven to 425°. Line a large baking tray with baking paper.
  • Place the nectarine halves cut side up on the prepared tray, then drizzle each with a little olive oil and season generously with pepper. Bake for 25-30 minutes until the edges of the fruit are browned and the flesh is cooked through and tender. Remove from the oven and leave to cool.
  • Select a large platter and spread the labneh or strained Greek yogurt all over the surface, then arrange the roasted nectarines on top. Drizzle with a little olive oil, season with a little salt and sprinkle over the toasted flaked almonds, followed by the oregano and pul biber. Drizzle all over with the honey and, finally, scatter over the mint ribbons. Take to the table to serve.

BAKED NECTARINES



Baked Nectarines image

Make and share this Baked Nectarines recipe from Food.com.

Provided by Stacey Sweet

Categories     Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

9 nectarines
2 tablespoons brandy
2 ounces brown sugar
8 ounces raspberries
1 ounce sliced almonds

Steps:

  • Pree heat oven to 400°F.
  • Cut nectarines in half and remove pit.
  • Place nectarines and raspberries on a baking sheet. Drizzle brandy and brown sugar overtop and bake in oven for 10 minutes.
  • Just before serving top with flaked almonds.

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