Best Caramelized Nectarines Recipes

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.

Caramelized Peaches or Nectarines image

Provided by cookiedog

Time 21m

Yield 4 serving(s)

Number Of Ingredients 4

1 tablespoon unsalted butter
1 1/2 lbs nectarines or 1 1/2 lbs peaches
1 tablespoon fresh lemon juice
2 tablespoons muscovado sugar or 2 tablespoons dark brown sugar

Steps:

Set a strainer over a bowl and cut the nectarines into the strainer, so their juice collects in the bowl.
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.
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.

Nutrition Facts : Calories 125.7, Fat 3.4, SaturatedFat 1.9, Cholesterol 7.6, Sodium 0.4, Carbohydrate 24.6, Fiber 2.9, Sugar 19.8, Protein 1.9

Caramelized Nectarines over Baked Cod image

Provided by Rita1652

Categories Healthy

Time 40m

Yield 6 serving(s)

Number Of Ingredients 18

2 1/2 lbs cod fish fillets
1/2 teaspoon olive oil
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
salt and pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1 sweet onion, diced
1 bell pepper (red or yellow diced)
1 teaspoon diced jalapeno
2 garlic cloves, minced
5 large nectarines, diced
1 tablespoon balsamic vinegar
2 tablespoons dark brown sugar
2 tablespoons minced cilantro, parsley or 2 tablespoons mint

Steps:

Preheat oven to 450 degrees.
Rub cod with oil.
Place cod in a oven proof dish in one layer.
Mix the spices and dust the cod.
Bake 8 to 10 minutes or until cod flakes easily when tested with a fork.
Or until until the fish reaches an internal temperature of 145 degrees.
Meanwhile prepare nectarine.
Heat the butter and oil in a large skillet over medium heat saute onions, peppers and garlic for 5 minutes.
Add the nectarines and saute them until they their juices reduce and begin to thicken, 2 to 3 minutes. Sprinkle the sugar over them and saute until the juices further thicken and the sugar caramelizes slightly, about 1 minute.
Add the balsamic vinegar and saute until the juices thicken. Toss in fresh herbs of choice.
Plate fish and top with caramelized nectarines.