Best Caramelized Nectarine And Ginger Shortcakes With Sour Cream Recipes

CARAMELIZED NECTARINES

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.

FRESH NECTARINE-GINGER CAKE

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• Lightly oil and flour a removable bottom cake pan (e.g., angel food cake pan). Set aside.
• In a large bowl, beat (or whisk) together the eggs, milk and oil. Grate the zest off the lemon (use the rest for another purpose) and add to the bowl. Mix well then add the 2/3 C sugar and the ground ginger. Beat well; stir in the flour and mix until a smooth batter is formed.
• Wash the nectarines and pat them dry. Cut the flesh of four nectarines into small pieces (1/3 to 1/2 inch). Add to batter and stir gently until the fruit is completely incorporated.
• Pour the batter into the prepared cake pan. Slice the remaining necarine very thin and lay the slices on the top of the cake to cover. Sprinkle with the candied ginger and the remaining 2 T sugar.
• Bake 50 to 60 (or 70) minutes until firm and golden. Remove from oven and cool completely before serving.

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.