Best Nectarines With Velvety Vanilla Cream Recipes

Vanilla Nectarine Pie image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 8

Number Of Ingredients 11

1 refrigerated pie crust, softened as directed on box
6 medium nectarines, sliced (6 cups)
1/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon vanilla
2 teaspoons orange juice
2/3 cup Gold Medal™ all-purpose flour
1/2 cup packed light brown sugar
1 tablespoon grated orange peel
1/8 teaspoon salt
3 tablespoons cold butter

Steps:

Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
In medium bowl, mix nectarines, granulated sugar, cornstarch, vanilla and orange juice. Spoon filling into crust-lined plate.
In medium bowl, mix flour, brown sugar, orange peel and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Sprinkle over nectarines.
Bake 30 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 10 minutes longer or until golden brown. Cool 30 minutes before serving.

Nutrition Facts : Calories 330, Carbohydrate 55 g, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 220 mg

Nectarines with Ricotta-Vanilla Cream and Pine-Nut Brittle image

Provided by Kay Chun

Time 30m

Yield Makes 4 servings

Number Of Ingredients 9

3 nectarines (about 1 pound), cut into wedges
1/2 cup plus 4 teaspoon sugar, divided
1 teaspoon fresh lime juice
1/2 pound ricotta (1 cup)
1/4 cup whole milk
3/4 teaspoon pure vanilla extract
1/4 cup water
1/4 cup pine nuts, toasted
1/4 cup mint leaves

Steps:

Toss nectarines with 1 teaspoon sugar and lime juice in a bowl and let macerate, stirring occasionally, 10 to 15 minutes.
Purée ricotta, milk, vanilla, and 3 teaspoon sugar in a blender until smooth. Transfer to a bowl and chill in freezer, stirring halfway through, until slightly thickened, 15 to 20 minutes.
Line a 4-sided sheet pan with foil. Bring water and remaining 1/2 cup sugar to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until medium amber, 10 to 12 minutes. Stir in pine nuts, then immediately pour out onto foil, quickly spreading with a spatula as thinly as possible. Cool 5 minutes. Peel brittle from foil and break into pieces.
Stir mint into nectarines and serve fruit with ricotta cream and pieces of brittle.

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.