GRILLED NECTARINES WITH MASCARPONE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 16m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the grill to medium-high heat.
- Brush the nectarines with the amaretto. Grill until golden, tender and you have achieved beautiful grill marks, about 2 to 3 minutes on each side, 6 minutes total. Remove from the grill and let cool slightly.
- Add the mascarpone, whipping cream, sugar, lemon zest, and vanilla to a large mixing bowl and beat with a hand mixer until soft peaks appear.
- Plate the grilled nectarines on a platter and top each with a dollop of whipped mascarpone and a sprinkling of chopped pistachios. Serve immediately.
AMARETTO NECTARINES
This is a recipe I saw on a cooking show but I have "tweeked" it a lot. Everyone who I have made this for rants and raves about it. You can omit the amaretto or substitute another liquor if you like. I sometimes use a soy ice cream substitute for my lactose intolerant friends. If I have them on hand, I throw in a few blueberries or blackberries for color. Very easy recipe with lots of kudos for the cook!!
Provided by Ginger Spice
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut nectarines in half around the center.
- Dig out pit with a spoon.
- Place cut side up on a baking sheet.
- Drizzle the honey and lime juice over the nectarine edges and in the pit cavity. Bake in a 325 oven for 30-45 minutes depending on the ripeness of the nectarines (check often).
- Remove from oven and place in individual serving bowls.
- Let cool a few minutes.
- Add a scoop of ice cream to each bowl and a splash of amaretto.
- Grate chocolate over top.
- Enjoy!
Nutrition Facts : Calories 52.5, Fat 0.2, Sodium 0.4, Carbohydrate 13.4, Fiber 1.2, Sugar 11.2, Protein 0.8
NECTARINE AND BLUEBERRY CRISP WITH AMARETTI COOKIE TOPPING
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- To make the topping: Stir the flour and sugars in a medium bowl to blend. Add the cookies and almonds and mix well. Add the butter and rub in until moist clumps form.
- To make the filling: Preheat the oven to 350 degrees F. Butter a 13 by 9 by 2-inch glass baking dish. Stir the sugar and flour in a large bowl. Add the nectarines and blueberries, and toss to combine. Stir in the liqueur.
- Spoon the fruit mixture into the prepared dish. Sprinkle the cookie topping over. Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes. Cool at least 10 minutes. Spoon the warm crisp into bowls. Top each with a dollop of mascarpone cheese and serve.
BAKED NECTARINES WITH ALMONDS & MARSALA
Create a delicious Italian-style topping for peaches and nectarines for a simple summer dessert
Provided by Sarah Cook
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Sit the nectarine halves snugly in a baking dish, cut-side up. Put the amaretti biscuits into a large bowl and use the end of a rolling pin to bash into crumbs. Add the softened butter, ground almonds, caster sugar and egg, and stir together.
- Push spoonfuls of the mixture into the cavities of the nectarines, piling more on top until the mixture is evenly divided among them. Scatter with almonds, then carefully pour the Marsala into the dish through a gap between the fruit so the topping doesn't get soggy. Bake for 40-50 mins until golden and crisp, and the fruit is soft. Eat warm with the juices spooned over, and a dollop of Greek yogurt or crème fraîche alongside.
Nutrition Facts : Calories 447 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.43 milligram of sodium
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