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Posts Tagged ‘Nectarine’

Arctic Glo Creme Brulee

Ingredients:

4 arctic glo nectarines, sliced into 1/2” pieces (or so)

4 C heavy whipping cream

9 egg yolks

3/4 C sugar

1 tsp vanilla

 

Directions:

Place 9-12 ramekins (6oz or so) in a large baking dish.  Cover the bottom of each ramekin with the nectarines.  Drizzle with honey and place under the broiler until tender/browned.  Remove & fill baking dish with boiling water, leaving about 1/2-3/4” space from the top of the ramekins.

Meanwhile, in a heavy sauce pan, whisk whipping cream, yolks and sugar together over medium heat until the mixture reaches 160° (bubbles form on the sides).  Remove from heat and mix in vanilla.  Ladle cream mixture over nectarines in ramekins and bake at 325° for 25-30 minutes, or until the edges are firm, but center still jiggle.  Remove from the baking dish/water and let cool for 10 minutes.  Refrigerate until about 10 minutes before serving, then spread 1/2 tsp brown sugar on top and place under the broiler (or use a torch) to caramelize the sugar.  Serve & enjoy!

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1) Use equal parts fruit, sugar and vinegar (apple cider, red wine or champagne is preferred to basic white)

2) Wash your fruit and mash it in a bowl with the sugar.  Allow this to sit for a few hours (or up to a few days) in your fridge.

3) Strain the resulting syrup through a mesh strainer, pressing gently to break up the fruit solids with a large spoon or spatula.  Compost the solids.

4) Mix the syrup with an equal measure of vinegar, whisking to incorporate and dissolve any remaining sugar.

5) Store the shrub in the fridge, in a clean jar with a lid.  Shake occasionally, as the mixture will settle; the flavors will also mellow over time.

6) To serve: mix with water or soda water for a tangy and refreshing drink, or use as a mixer in a cocktail.

**recipe from Edible Seattle, July/August 2015 edition.

Some of our favorite shrubs are rhubarb, apricot, nectarine and berry.

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 FOR THE CORNMEAL PASTRY

6 tbsp. unsalted butter, cubed

1 1/2 cups all-purpose flour

1/4 cup coarse cornmeal

1 tbsp. granulated sugar

Pinch of salt

1/3 cup plain yogurt

1 large egg white, lightly beaten

FOR THE FRUIT FILLING

1/3 cup nectarine jam

1 tsp cornstarch

3-4 firm, ripe nectarines, pitted and sliced

1 tsp pure vanilla extract

1 tbsp. granulated sugar

1 tbsp. confectioners’ sugar

Directions:

  1. To make the pastry, in a food processor, combine the butter, flour, cornmeal, granulated sugar, and salt and pulse until the mixture resembles crumbs. Add the yogurt and pulse until the mixture starts to come together in a ball.  Do not overwork.  Turn the dough out onto a work surface covered with plastic wrap and press into a disk.  Refrigerate for 20 minutes.
  2. Preheat the oven to 350F. Roll out the dough between 2 sheets of plastic wrap into a round about 12 inches in diameter.  Transfer the dough to a 10-inch tart pan and press evenly into the pan.  Trim the edge.  Refrigerate until chilled, about 30 minutes.
  3. Bake the tart shell until the pastry is lightly colored, about 30 minutes. Brush with the beaten egg white and bake for 5 minutes longer.  Let cool on wire rack.
  4. In a small bowl, stir together the jam and cornstarch. Spread in the pastry shell and arrange the nectarines on top.  In another small bowl, stir together the vanilla and sugar and sprinkle over the nectarines.  Bake until the fruit is tender and bubbling, about 35 minutes.  Serve warm or chilled, dusted with confectioners’ sugar.

You can substitute other fruit for the nectarines (both fresh & jam); I have used apricots in the past.  A little whip cream is also amazing on top!

Recipe adapted from Williams Sonoma’s Dessert of the Day cookbook by Kim Law (page 160).

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Ingredients:

2lbs nectarines, peeled, pitted and chopped (you could also use peaches)

1 cup cider vinegar

3-4 fresh jalapeno chile peppers, seeded (if desired) and coarsely chopped (wear gloves!)

5 cups sugar

1/2 of a 6-ounce package (1 foil pouch) liquid fruit pectin

Directions:

1) In a large saucepan, use a potato masher to crush nectarines.  Add vinegar and chile peppers.  Bring to aboiling over high heat; reduce heat.  Simmer, covered, for about 20 minutes or until nectarines and peppers are very soft.  Using a jelly bag or a colander lined with several layers of 100% cotton cheesecloth, strain the mixture.  You should have about 2 cups strained liquid.  Discard solids.

2) In the same large sauce pan, combine the 2 cups strained liquid and the sugar.  Bring to a full rolling boil over high heat, stirring constantly.  Quickly stir in pectin.  Return to a full rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat.  Skim off foam with a metal spoon.

3) Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4” headspace.  Wipe jar rims; adjust lids.

4) Process filled jars in a boiling-water caner for 5 minutes (start timing when the water returns to boiling).  Remove jars from canner; cool on wire racks.  Before serving, let jelly stand at room temp for 2-3 days or until jelly is set.

Makes 5 half-pints.

Recipe from Better Homes & Gardens Canning Edition, 2013

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Ingredients:

1/3 Cup butter

1/2 Cup brown sugar

1/2 Cup sugar

1 1/2 cups fresh sliced stone fruit

12 cherries (can sub maraschino or canned if fresh aren’t available)

1 tsp grated lemon rind

1 package spice cake mix

Directions:

Melt butter in 9×12” pan.  Blend brown and granulated sugars and sprinkle over bottom of pan.  Arrange  stone fruit slices and cherries in 12 “flowers” – on for each serving when the cake is cut.  Sprinkle lemon rind over top.  Make up cake according to package directions and spoon over peach slices.  Bake at 375 degrees for 40 to 45 minutes.  Cool 5 minutes on rack before turning out.

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Ingredients:

1 3/4 cups plain full-fat Greek yogurt

4 tablespoons sugar or agave nectar

3 cups sliced, pitted cherries**

Directions:

  1. Whisk together the yogurt and 2 tablespoons of the sugar in a medium bowl.
  2. In a sparate bowl, combine the cherries and the remaining 2 tablespoons of sugar and mash with a fork or potato masher until coarsely crushed.
  3. Layer the yogurt and blackberry mixtures (starting with the yogurt mixture), dividing evenly among eight 4-ounce paper cups or 4-ounce ice-pop molds. Drag a toothpick or skewer through the mixtures to create a swirl effect.  Insert ice-pop sticks and freeze until firm, at least 3 hours and up to 4 days.  Remove from the freezer 10 minutes before serving to    soften slightly.
  4. Enjoy!

**or substitute any berries or other fruit, or a combination of fruit, for exciting new popsicles!

 Recipe from Real Simple, July 2013 issue

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Tonnemaker Peach or Nectarine Salsa

 

6 cups prepared peaches or nectarines, about 12 medium or 3 pounds
1 ¼ cups chopped red onion
4 jalapeno peppers
1 red pepper, chopped
½ cup loosely packed finely chopped fresh cilantro
½ cup apple cider vinegar
2 tablespoon liquid honey
1 clove garlic, finely chopped
1 ½ teaspoon ground cumin
½ teaspoon cayenne pepper

Wash, pit and chop peaches. Measure 6 cups.

Combine peaches or nectarines, onion, peppers, cilantro, vinegar, honey, garlic, cumin and cayenne pepper in a large stainless steel or enamel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring frequently, 5 minutes.

Ladle salsa into a hot jar to within ¼ inch head space.

Wipe jar rim removing any stickiness. Place jar in canner.

Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals.  Remove screw bands. Wipe jars, label and store jars in a cool, dark place.

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