Best Caramelized Nectarine Recipes

CARAMELIZED NECTARINE

Steps:

• Cut nectarine all the way around and twist open. Remove pit. Sprinkle sugar on the cut side of each nectarine half.
• Place nectarine, cut-side down, onto a griddle or in a skillet over medium heat; cook for 1 1/2 minutes. Transfer nectarines to a plate, cut-side up, and top each with plain yogurt.

CARAMELIZED-NECTARINE AND GINGER SHORTCAKES WITH SOUR CREAM

Steps:

• For biscuits:
• Preheat oven to 400°F. Line baking sheet with parchment paper. Combine first 5 ingredients in processor; blend 10 seconds. Add butter and blend until mixture resembles coarse meal. Whisk milk and egg in small bowl. Add milk mixture to processor; blend using 5 on/off turns. Add crystallized ginger. Using on/off turns, blend until dough just comes together. Turn dough out onto work surface; knead gently 5 turns. Shape dough into log; cut crosswise into 8 rounds. Pat each round to 1-inch thickness; place on prepared baking sheet.
• Bake biscuits until tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool at least 15 minutes and up to 2 hours.
• For filling:
• Combine half of nectarines, 1/3 cup brown sugar and 1/2 tablespoon lemon juice in heavy large skillet. Cook over high heat until fruit is just tender and juices bubble thickly, stirring often, about 5 minutes. Transfer to bowl; repeat with remaining nectarines, sugar, and lemon juice. Set aside at least 30 minutes and up to 2 hours. for sour cream: Combine sour cream and sugar in bowl; whisk to blend.
• Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 8 bowls. Spoon filling and sour cream onto each; cover each with biscuit top.

CARAMELIZED NECTARINE-ALMOND PHYLLO CUPS WITH FROZEN ORANGE MOUSSE

Steps:

• Whisk yolks, sugar and cup water in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and candy thermometer registers 170°F., about 4 minutes. Remove bowl from over water. Scrape seeds from vanilla bean into egg mixture. Using electric mixer, beat until mixture is cool and thick, about 5 minutes. Mix in peel.
• Beat cream in another large bowl until soft peaks form. Add Grand Marnier; beat until stiff peaks form. Fold into cooled mousse mixture. Cover; freeze until firm, at least 6 hours or overnight. (Can be made 1 week ahead. Keep frozen.)
• Brush six 3/4-cup custard cups with some melted butter. Place 1 phyllo sheet on work surface (cover remaining phyllo with plastic wrap, then damp kitchen towel). Brush phyllo sheet with melted butter. Top with second phyllo sheet. Brush with melted butter. Cut phyllo stack into six 5-1/2 to 6-inch squares. Press 1 square stack, buttered side down, into each cup. Repeat buttering, stacking and cutting with remaining 2 phyllo sheets. Press 1 square stack, buttered side down, atop first stack in each cup, positioning corners at different angles and extending over edges of cups. Brush phyllo with butter. (Can be made 4 hours ahead. Let stand at room temperature.)
• Preheat broiler. Stir preserves in small saucepan over medium-low heat until melted. Arrange nectarine slices on baking sheet. Brush generously with some of apricot preserves. Broil just until glaze bubbles, moving baking sheet if necessary for even broiling, about 2 minutes. Cool nectarines on baking sheet. Combine almond paste, yolk, 1 tablespoons butter, flour and vanilla in processor. Process until smooth.
• Preheat oven to 375°F. Divide almond filling among phyllo cups (layer will be thin). Place cups on baking sheet. Bake until filling is set and phyllo is golden, about 10 minutes. Cool 15 minutes.
• Gently remove phyllo cups from custard cups; place on plates. Melt preserves over low heat. Arrange nectarine slices atop almond filling. Brush with preserves. Place scoop of frozen mousse alongside.