Best Butter Spiced Nectarines Recipes

Butter-Spiced Nectarines image

Provided by Coppercloud

Categories Fruit

Time 1h13m

Yield 9 Half pints

Number Of Ingredients 8

1/2 cup butter
1/2 cup sugar
4 lbs ripe nectarines, peeled-pitted-cut into 8 wedges
1/2 cup water
2 tablespoons lemon juice
2 tablespoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Steps:

In large pot combine sugar and butter. Cook over medium heat for 5-8 minutes until mixture begins to brown, stirring constantly.
Add nectarine wedges to butter mixture, stirring to coat. Cook, gently stirring about 4 minutes or just until nectarines begin to soften. Stir in water and lemon juice, cinnamon, nutmeg and clove.
Bring to a boil, boil for 1 minute. Remove from heat.
Ladle fruit/juice evenly into hot sterlized 8oz jars, leaving 1/4" headspace. Wipe rims and add lids.
Process in water bath for 15 minutes, start timing once water is boiling.

Spiced Nectarine Sauce image

Provided by Cinizini

Categories Fruit

Time 15m

Yield 2 cups

Number Of Ingredients 6

4 ripe nectarines, pitted and cubed
1 inch piece fresh gingerroot, peeled, minced and then pulverized using a mortar and pestle
2 -3 tablespoons butter
1 -2 tablespoon brown sugar, to taste
1 -1 1/2 teaspoon ground cinnamon, to taste
5 -10 whole green cardamom pods or 1/2 teaspoon ground cardamom

Steps:

If you'd rather, peel the nectarines; I like having the peel in there.
Melt butter in small saucepan over medium high heat.
Dissolve brown sugar in the melted butter, then add the cubed nectarines and the rest of the spices.
When mixture starts to simmer, turn heat down to low.
Simmer in order to achieve desired consistency and allow flavors to blend. You will want this to be chunky, with some textural variation--chunks of fruit in a thick, medium-brown sauce. This may take 5-10 minutes. Remove pods before serving (? I'm actually not sure if you can eat them).
Serve warm with vanilla ice cream, or cool and refrigerate.
My note: this was excellent with hot multigrain cereal! I cooked the cereal first and then added the sauce, about 1:1, stirred it in and warmed it up along with the cereal for a few minutes on low/simmer. Yummy!

Nutrition Facts : Calories 250.5, Fat 12.4, SaturatedFat 7.4, Cholesterol 30.5, Sodium 84.8, Carbohydrate 36.3, Fiber 5.2, Sugar 28.1, Protein 3

Caramelized Nectarines image

Provided by Susan Herrmann Loomis

Yield Makes 4 servings

Number Of Ingredients 4

1 tablespoon unsalted butter
5 large nectarines (about 1 1/2 pounds), or peaches (which must be skinned)
1 tablespoon freshly squeezed lemon juice
2 tablespoons muscovado or dark brown sugar

Steps:

1. Set 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 non-stick skillet over medium heat. When it is hot but not smoking, add the nectarines and sauté them until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes. Sprinkle the sugar over them and sauté until the juices further thicken and the sugar caramelizes slightly, about 1 minute. You may want to increase the heat under the pan to medium-high. Add the lemon juice and sauté until the juices thicken, then add any nectarine juice that collected in the bowl, and shake the pan so that all is well blended. Let the nectarines cook, shaking the pan occasionally, until the juices are very thick, which will take a minute or so. The total cooking time will be about 6 minutes.
3. Transfer the nectarines to 4 warmed dessert plates, or to a warmed serving dish, let sit for about 4 minutes so they are not blistering hot when served.