Fruit Of The Week – Nectarine pt. 4

Prep and Serving:
– Gently wash in cold water
– Can be eaten raw with the peel, or cut into half and removing the pit.
– To peel, slice a small cross at the base, dip into boiling water for 1 minute, then quickly dip into cold water, skin should be able to be peeled off from cross.

Nectarine Cobbler

Nectarine Cobbler

Filling:
4 cups sliced nectarines
1/2 cup cold water
1/3 cup unpacked brown sugar
1 tablespoon cornstarch
1 tablespoon unsalted butter

Topping:
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 cup milk
4 tablespoons (1/2 stick) unsalted butter, softened

Garnish:
Cinnamon sugar for sprinkling

Directions:
1. Preheat oven to 350 degrees.
2. To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder. Add the milk and the butter and beat until smooth.
3. To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5-10 minutes. Pour into an ungreased 13×9-inch glass baking dish.
4. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula.
5. Sprinkle with cinnamon sugar.
6. Bake 30-40 minutes or until topping is lightly golden and a cake tester inserted into the center of topping comes out clean.
7. Serve with ice cream or alone!

Fruit Of The Week – Nectarine pt. 3

Selection and Storage:
– Nectarines are in season from mid-June to October.
– Look for well-ripe and soft nectarines.
– They should be placed in the refrigerator, but taken out to be room temperature before eating for the best flavor.

Peach-Nectarine Muffins

Peach-Nectarine Muffins
8 servings

Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 large ripe peach – peeled, pitted and diced
1 very ripe nectarine, pitted and diced
1 tablespoon brown sugar

Directions:
1. Preheat oven to 400 degrees F (200 degrees C). G
2. Grease 8 muffin cups or line with paper muffin liners.
3. In a large bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, egg and milk; mix well. 4. Fold in diced peach and nectarine.
5. Fill each muffin tin to the top with muffin mix.
6. Sprinkle a little brown sugar onto the top of each uncooked muffin.
7. Bake in preheated oven for 18 to 20 minutes.
8. Check muffins regularly after 15 minutes of baking.
9. Serve warm or cool and enjoy!

Fruit Of The Week – Nectarine pt. 2

Health benefits:
– low in calories
– no saturated fats
– naturally cholesterol free
– source of vitamin C, vitamin A, vitamin E, lutein and potassium

Grilled Nectarines with Blueberries

Grilled Nectarines with Blueberries
4 servings

Ingredients:
3 nectarines (cut into quarters and pits removed)
2 tablespoons of sugar
1/2 pint blueberries
Vanilla ice cream (Optional)

Directions:
1. In a medium bowl, toss nectarines together with sugar. Set aside to soak for 15 minutes.
2. Heat grill to medium.
3. Stack two pieces of 10 inch by 12 inch aluminum foil on grill.
4. With a slotted spoon, transfer nectarines to grill. Keep any juice left in bowl.
5. Cover grill and cook 10 to 15 minutes, or until nectarines are charred and softened, turning occasionally.
6. Return nectarines to bowl, add blueberries, toss together.
7. Divide fruit into 4 bowls, drizzle with remaining juice.
8. Serve with ice cream and enjoy!

Fruit Of The Week – Nectarine

Nectarines

– Nectarines are the same species as peaches.
– The main difference is that nectarines have no fuzz!
– Nectarines have yellow or whitish flesh, a light aroma, and smooth skin.
– Nectarines are often slightly smaller and sweeter than peaches.

Caramelized Nectarines
4 servings

Ingredients:
1 tablespoon unsalted butter (salted would also work)
5 large nectarines
1 tablespoon lemon juice
2 tablespoons brown sugar

Directions:
1. Place a strainer over a bowl and cut the nectarines into the strainer, so their juice collects in the bowl.
2. Heat the butter in a pan over medium heat. When it is hot, add the nectarines and saute until they sizzle and their juice thickens (about 2-3 minutes).
3. Sprinkle the sugar over the nectarines and continue sauteeing until the juices thicken more and the sugar begins to caramelize (about 1 minute). You may want to increase the heat to medium-high.
4. Add the lemon juice and saute until juices thicken.
5. Add any nectarine juice that was collected in step 1, and shake pan until well blended.
6. Let the nectarines cook for about 1 minute more, shaking pan occasionally.
7. Transfer the nectarines to 4 plates and let cool for about 4 minutes.
8. Enjoy with vanilla ice cream or alone!