Nectarine recipes

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Nectarine recipes

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DragonLady
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Nectarine recipes
« on: March 10, 2006, 05:30:59 PM »

I'm collecting nectarine recipes, as I just planted a nectarine tree. I'm trying -again- to turn my muddy little acre into an orchard. This will the third time I've planted stuff, and they say the third time is the charm.

I'm also going to one tree at a time this time, as watching critters destroy hundreds of dollars in a week is just too hard!


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And furgiv us for makin yu a cookie, but eateding it.
And we furgiv wen cats steel our cookiez.
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DragonLady
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Re: Nectarine recipes
« Reply #1 on: March 10, 2006, 05:35:36 PM »

Nectarine Pie
1 recipe pastry for a 9 inch single crust pie
5 nectarines
2/3 cup sugar
4 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
1 cup heavy whipping cream

Directions
1 Preheat oven to 400 degrees F.

2 Combine sugar, flour, cinnamon, heavy cream and almond extract. Set aside.

3 Place the nectarines in boiling water for 30 to 45 seconds. Immediately place nectarines under cold running water and remove skins. Cut nectarines in half and remove pits. Place halves in the pie shell with the cut side down. Pour the cream mixture around the nectarines.

4 Bake at 400 degrees F for 35 to 40 minutes. Good served warm or cold.


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DragonLady
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Re: Nectarine recipes
« Reply #2 on: March 10, 2006, 05:52:22 PM »

Nectarine Delight

6 to 7 large ripe nectarines, pitted and sliced
3/4 cup granulated sugar
2 Tablespoons all-purpose flour
1 egg
1 egg yolk
3/4 cup heavy cream

Toss nectarines with sugar and flour. Place in 13 x 9 x 2 inch baking dish coated with non-stick cooking spray. Beat together egg and egg yolk; whisk into cream. Pour mixture over nectarines. Bake in preheated 425 degree oven for 10 minutes. Reduce oven temperature to 350 degrees and bake for 35 to 40 minutes. Remove from oven and cool. Serve warm or at room temperature. Garnish with fresh mint. Peaches can be substituted for nectarines (peach skin should be removed).

Serves: 8


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DragonLady
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Re: Nectarine recipes
« Reply #3 on: March 10, 2006, 05:53:45 PM »

Sauteed Nectarines

Ingredients:
4 nectarines
2 Tablespoons butter
1/4 cup brown sugar
1/4 teaspoon almond extract
Ground cinnamon to taste
Whipped cream and mint leaves
Slice the nectarines, leaving on the peel. Melt the butter in a large non-stick skillet and saute the nectarines over medium high heat until tender, approximately 5 minutes. Stir in brown sugar, almond extract, and cinnamon. Cook until sugar dissolves and nectarines are tender. Serve immediately, topped with whipped cream and mint leaves.


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Zaz
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Re: Nectarine recipes
« Reply #4 on: March 27, 2006, 11:50:07 PM »

Nectarine Salsa sounds interesting to me.

3 nectarines, pitted and diced
1/4 red onion, chopped
1 jalapeño pepper, seeded, deveined,
and chopped
2 tablespoons minced cilantro
1 tablespoon fresh lemon juice
1 teaspoon honey

In a medium non-reactive bowl, combine the nectarines, onion, jalapeño, minced cilantro, lemon juice and honey; toss to combine.


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"The third-rate mind is only happy when it is thinking with the majority. The second-rate mind is only happy when it is thinking with the minority. The first-rate mind is only happy when it is thinking." - AA Milne

Zaz
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Re: Nectarine recipes
« Reply #5 on: March 27, 2006, 11:51:36 PM »

How about Santa Fe Chilled Nectarine Soup? Sounds refreshing for summer.

2 pounds fresh nectarines, cut up
1 cup apple juice
1 cup cranberry-raspberry cocktail juice
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 tablespoon balsamic vinegar
1/4 cup fresh cilantro leaves

1. Combine nectarines with juices, salt, pepper flakes and vinegar in electric blender. Whirl until smooth and blended. Add cilantro leaves, and whirl in a stop-and-go fashion for a few seconds just to chop.

2. This recipe yields 5 servings.


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Zaz
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Re: Nectarine recipes
« Reply #6 on: March 27, 2006, 11:53:11 PM »

I love interesting mustards and sauces

Necatrine Mustard

2 cups diced peeled necatrines - (abt 3lbs)
1 cup dry mustard
2 1/2 cups water
4 1/2 tablespoons grated orange zest
1 1/2 cups cider vinegar
1 tablespoon salt
Juice of 1/2 lemon

1.   In a pan, fry nectarines, stirring constantly, for 3 or four minutes over medium heat. Reduce heat and simmer for about five more minutes. Add remaining ingredients except lemon juice and simmer over low heat until thick about 1 1/2 hours. Stir occasionally and then more often as it thickens. When done it will be like yogurt (consistency-wise I mean).

2.   Remove from heat and stir in lemon juice. Let cool and put into sterlized jars. Covered tightly and refrigerated, it should last about three months.

3.   This recipe yields 3 half-pints


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Zaz
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Re: Nectarine recipes
« Reply #7 on: March 27, 2006, 11:57:13 PM »

Nectarine Crunch Bars

2 cups Peeled, stoned, and diced nectarines (about 1 lb)
(or use fresh ripe peaches)
2 tablespoons Sugar
2 tablespoons Fresh lemon juice
2 tablespoons Water
1 1/2 teaspoons Cornstarch
1/4 teaspoon Almond extract
1 cup Unbleached all-purpose flour
1 cup Old-fashioned oatmeal
1/2 cup Wheat germ
1/4 cup Firmly packed brown sugar
1/2 teaspoon Ground cinnamon
1/4 teaspoon Salt
1/4 cup Frozen unsweetened apple juice concentrate, thawed
1/4 pound Corn-oil margarine - (1 stick)

Combine the nectarines (or peaches), sugar, and lemon juice in a medium-size saucepan. Cook over medium heat, stirring constantly, for 3 minutes. Combine the water and cornstarch, stirring until the cornstarch is dissolved, and add it to the nectarine mixture. Cook and stir until thickened. Remove from the heat and add the almond extract. Let cool.

Preheat the oven to 350 degrees. In a large bowl, combine the flour, oatmeal, wheat germ, brown sugar, cinnamon, and salt. Add the apple juice concentrate and margarine. Blend with a fork or pastry blender until the mixture resembles coarse meal.

Pour two-thirds of the crumb mixture into an 8-inch-square baking pan that has been sprayed with nonstick vegetable coating and pack firmly. Bake for 15 minutes. Spoon the nectarine mixture over the baked layer and sprinkle the remaining crumbs on top. Bake until lightly browned, 25 to 30 minutes longer. Cool on a rack 15 minutes and then cut into bars. Serve warm or at room temperature. This recipe yields 36 crunch bars.


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