RASPBERRY-NECTARINE PARFAITS WITH WARM PEACH SABAYON
The light custard is quick to make, but it has to be prepared just before it's served.
Time 20m
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Toss nectarines, 2 cups raspberries, and 1/4 cup sugar in medium bowl. Let stand until juices form, about 5 minutes.
- Whisk egg yolks, nectar, liqueur, salt, and 1/4 cup sugar in large metal bowl to blend. Place bowl over saucepan of boiling water; whisk until mixture is thick and thermometer inserted into center registers at least 160°F, about 6 minutes.
- Divide fruit mixture among 4 large glasses. Spoon warm peach sabayon over. Garnish with remaining berries and sliced almonds, if desired.
NECTARINE-RASPBERRY CRUMBLE
This crumble tastes best warm with vanilla ice cream - my family gobbles it up in minutes every single time.
Provided by gartenfee
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring a large pot of water to a boil. Submerge nectarines for about 30 seconds. Remove with a slotted spoon and let cool until safe to handle. Peel, halve, remove pit, and slice. Combine sliced nectarines, raspberries, and white sugar in a bowl. Transfer to a baking dish.
- Combine brown sugar, butter, flour, oats, cinnamon, nutmeg, and salt in a bowl. Rub between your fingers to create streusel. Sprinkle streusel evenly over fruit.
- Bake in the preheated oven until crumble is lightly browned, 45 to 60 minutes.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 79.4 g, Cholesterol 35.6 mg, Fat 15.1 g, Fiber 7.8 g, Protein 5.8 g, SaturatedFat 8.7 g, Sodium 107.2 mg, Sugar 53.4 g
NECTARINE-RASPBERRY PIE
Steps:
- Make the dough:
- Remove the dough for the bottom crust from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
- On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the bottom crust 1/8 inch thick or less and large enough to cut a 12-inch circle. Transfer it to the pie pan. Trim the edge almost even with the edge of the pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.
- Make the filling:
- Place the sliced nectarines in a large bowl and sprinkle them with the lemon juice. Sprinkle on the sugar and salt and toss them gently to mix evenly. Allow to macerate for a minimum of 30 minutes and maximum of 1 hour.
- Transfer the nectarines and their juices to a colander suspended over a bowl to capture the liquid. The mixture will exude a full cup of juice.
- In a small saucepan (preferably lined with a nonstick surface), over medium-high heat, boil down this liquid to 1/2 cup, or until syrupy and lightly carmelized. Swirl the liquid but do not stir it. (Alternatively, spray a 4 cup heatproof measure with nonstick vegetable spray, add the liquid, and boil it in a microwave, about 12 minutes on high). Allow it to cool for about 10 minutes or until warm.
- Meanwhile, transfer the nectarines to a bowl and toss them with the lemon zest and cornstarch until all traces of the cornstarch have disappeared. Stir the Kirsch into the cooled syrup and pour it over the nectarines, tossing gently. Transfer the nectarine mixture to the pie shell and top with the raspberries.
- Roll out the top crust large enough to cut a 12-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle.
- Moisten the edges of the bottom crust with water and place the top crust over the fruit. Tuck the overhang under the bottom crust border and press down all around the top to seal it. Crimp the border using a fork or your fingers and make about 5 evenly spaced 2-inch slashes starting about 1 inch from the center and radiating toward the edge. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to chill and relax the pastry. This will maintain flakiness and help to prevent distortion.
- Preheat oven to 425°F at least 20 minutes before baking. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating. Place a large piece of greased foil on top to catch bubbling juices.
- Set the pie directly on the foil-topped baking stone and bake for 45 to 55 minutes or until the juices bubble thickly through the slashes and the nectarines feel tender but not mushy when a cake tester or small knife is inserted through a slash. After 30 minutes, protect the edges from overbrowning with a foil ring. cool the pie on a rack for at least 3 hours before cutting.
- Store:
- Room temperature, up to 2 days.
- Pointers for success:
- - The nectarines should be ripe but firm so they maintain their texture in a pie. If squishy, they lose their character.
- - As you slice the nectarines, toss them occasionally with the sugar mixture to coat to prevent them from turning brown.
- - The liquid must not be hot when added to the nectarines because it could cause the cornstarch to lump.
- - Be sure to put a sheet of foil under the pie pan, as there is always a little spillover with this much fruit.
- - For a truly crisp bottom crust, bake the pie directly on the floor of the oven for the first 30 minutes.
RASPBERRY PARFAITS
Looking for a carefree way to impress someone special? A rich and creamy raspberry parfait is guaranteed to dazzle them. -Joelyn Hanham, Chester, New York
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, beat cream cheese and jam until smooth. Fold in 1/4 cup whipped topping., Place 2 tablespoons raspberries in each of two small parfait glasses or dessert dishes; layer with cream cheese mixture and remaining berries. Top with remaining whipped topping. Refrigerate until serving.
Nutrition Facts : Calories 213 calories, Fat 13g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 84mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
More about "raspberry nectarine parfaits with warm peach sabayon recipes"
RASPBERRY-NECTARINE PARFAITS WITH WARM PEACH SABAYON
From pinterest.com
15 NECTARINE RECIPES TO BRING SWEETNESS TO YOUR SUMMER
From epicurious.com
Author Maggie HoffmanPublished Jun 9, 2022
- Stone Fruit Custard Tart. If you make just one of these nectarine recipes, let it be this epic tart from Epi contributor Tara O'Brady. With an easy press-in cookie-like crust, a shower of ground pistachios, and nearly three pounds of nectarines (or a mix of stone fruit), this tart is a wonderful way to live your best summer life.
- Nectarines and Peaches with Lavender Syrup. Is it sweet? Savory? A little bit of both, thanks to the combo of ripe nectarines and peaches, candied pecans, and funky Gorgonzola.
- Ricotta Panna Cotta With Nectarines and Honey. Creamy panna cotta is the perfect backdrop for luscious nectarines. Get This Recipe.
- Roasted Nectarines With Labneh, Herbs, and Honey. Nectarines get tender and caramelized by spending half an hour in the oven; pile them on top of creamy labneh and drizzle with olive oil and honey before sprinkling on some toasted almonds and fresh mint.
- Blueberry-Nectarine Lattice Pie. Blueberries and nectarines belong together in your summer pie. In this recipe, grapefruit juice keeps the long-baked filling fresh tasting, and coriander adds complexity to the flavor and aroma.
NECTARINE RECIPES & MENU IDEAS | PAGE 2 | BON APPéTIT
From bonappetit.com
RECIPES/RASPBERRY-NECTARINE-PARFAITS-WITH-WARM-PEACH-SABAYON …
From github.com
FOODCOMBO
NECTARINE-RASPBERRY CRISP WITH SPICED-OATMEAL CRUMB TOPPING
From bonappetit.com
PARFAIT RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
RASPBERRY-NECTARINE PARFAITS INE WARM PEACH SABAYON
From recipesmenuideas.com
RASPBERRY-NECTARINE PARFAITS WITH WARM PEACH SABAYON
From pinterest.com
RASPBERRY-NECTARINE PARFAITS WITH WARM PEACH SABAYON RECIPE | EAT …
From eatyourbooks.com
RASPBERRY-NECTARINE PARFAITS WITH WARM PEACH SABAYON
From mealplannerpro.com
RASPBERRY NECTARINE PARFAITS WITH WARM PEACH SABAYON …
From tfrecipes.com
RASPBERRY-NECTARINE PARFAITS WITH WARM PEACH SABAYON
From fooddiez.com
You'll also love