Warm Nectarines With Lemon Syrup Recipes

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LEMON-MINT CAKE WITH LEMON SYRUP

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 14



Lemon-Mint Cake with Lemon Syrup image

Steps:

  • Fresh mint sprigs, for garnish
  • Preheat oven to 350 degrees F. Butter and flour an 8-inch round cake pan.
  • For the cake: In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Add 1/2 cup sugar and beat until the mixture holds stiff peaks.
  • In a separate large bowl, beat the vegetable oil, the remaining 1/2 cup sugar and salt. Add the egg yolks 1 at a time. Add the chopped mint, lemon juice and lemon zest. Add the flour and mix until just combined. Set aside.
  • Slowly add 1/2 of the egg white mixture into the oil mixture. Using a rubber spatula, carefully fold in the remaining egg white mixture. Spread the batter into the prepared cake pan and bake for 40 to 45 minutes until a toothpick inserted into the middle of the cake comes out clean. Transfer the cake to a cutting board and allow to cool before slicing.
  • For the syrup: In a small saucepan, combine the sugar, water, lemon juice, and lemon zest over medium heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally, Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
  • To serve, spoon some of the syrup onto each small plate or shallow bowl and lay a slice of cake on top. Drizzle the cake with additional syrup and garnish with a small sprig of mint.

Butter, for greasing
Flour, for dusting
3 eggs, separated, at room temperature
1 cup sugar, divided
1/4 cup vegetable oil
1/8 teaspoon salt
8 mint sprigs, leaves chopped
2 tablespoons lemon juice
1 tablespoon lemon zest
1 cup all-purpose flour
1 cup sugar
1/4 cup water
1/4 cup lemon juice
1 tablespoon lemon zest

CANNED NECTARINES IN HONEY SYRUP

Nectarines are in season for such a short time, you'll want to do whatever you can to extend the season. With this quick method for canning nectarines, you'll have delicious fruit all year long. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 40m

Yield 8 pint jars

Number Of Ingredients 6



Canned Nectarines in Honey Syrup image

Steps:

  • Combine water and ascorbic acid powder until dissolved; place nectarines in liquid immediately after cutting each one. In a Dutch oven, combine water, sugar and honey. Bring to a boil, stirring to dissolve sugar. Drain nectarines and add to the canning syrup; return just to a boil. Remove from heat. , Carefully ladle hot mixture into 8 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and, if necessary, adjust headspace by adding hot cooking liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 17g carbohydrate (17g sugars, Fiber 0 fiber), Protein 0 protein.

1 gallon water
1 teaspoon ascorbic acid powder
5 pounds nectarines, halved, pitted and sliced into 1-inch slices
2 cups water
2/3 cup sugar
1/2 cup honey

PORK SCHNITZEL WITH CHANTERELLE MUSHROOMS

Provided by Hans Rueffert

Time 25m

Yield 2 servings

Number Of Ingredients 13



Pork Schnitzel with Chanterelle Mushrooms image

Steps:

  • Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then bread crumbs. In a large skillet, add clarified butter and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels, keep warm.
  • In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a small lump of butter to the mix and immediately add the chanterelles. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers, as needed.
  • To serve, spoon sauce over browned schnitzels.

2 (3-ounce) pork cutlets, pounded thin
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
2 eggs, beaten
Bread crumbs, for dredging
2 tablespoons clarified butter
3 slices smoked bacon, roughly chopped
1/2 onion, diced
1 tablespoons Dijon mustard
1 tablespoon capers, drained
Butter
3/4 pound chanterelle mushrooms, chopped if large
1/2 cup heavy cream

NECTARINE-BASIL LEMONADE

Categories     Non-Alcoholic     Fruit     Fourth of July     Picnic     Kid-Friendly     Backyard BBQ     Lemon     Nectarine     Basil     Summer     Shower     Party     Gourmet     Drink     Small Plates

Yield Makes about 6 cups, serving 4 to 6.

Number Of Ingredients 5



Nectarine-Basil Lemonade image

Steps:

  • In a small saucepan stir together 2 cups of the water, 1 cup of the basil, 1 of the nectarines, chopped course, and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it for 5 minutes. Let the mixture cool and strain it through a fine sieve set over a pitcher, pressing hard on the solids. Stir in the remaining 1 1/2 cups water, the remaining nectarine, sliced thin, and the lemon juice. Divide the lemonade among tall glasses filled with ice cubes and garnish each drink with some of the additional basil.

3 1/2 cups water
1 cup fresh basil leaves plus additional for garnish
2 nectarines
3/4 cup sugar, or to taste
1 cup fresh lemon juice

NECTARINES, PLUMS, AND BLUEBERRIES IN LEMONY GINGER ANISE SYRUP

This recipe can be prepared in 45 minutes or less.

Yield Serves 4

Number Of Ingredients 9



Nectarines, Plums, and Blueberries in Lemony Ginger Anise Syrup image

Steps:

  • With a vegetable peeler remove three 3 x 1/2-inch pieces zest from lemon. In a saucepan bring water to a boil with zest, gingerroot, star anise, sugar, and 1 teaspoon lemon juice and simmer, stirring, until sugar is dissolved. Cool syrup and discard star anise. Syrup may be made 2 days ahead and chilled, covered.
  • Halve and pit nectarines and plums. Cut nectarines into wedges. In a bowl toss cut fruit together with blueberries, syrup, and remaining lemon juice. Mixture may be made 8 hours ahead and chilled, covered.

1 lemon
1/2 cup water
three 1/3-inch-thick slices fresh gingerroot
4 whole star anise* or 3/4 cup star anise* pieces
1/2 cup sugar
1 1/2 teaspoons fresh lemon juice, or to taste
3 firm-ripe nectarines (about 3/4 pound)
9 assorted plums (about 1 1/2 pounds)
1 cup picked-over blueberries

NECTARINES AND BERRIES WITH FLAVORED WHIPPED CREAM

Macerated desserts are simply fruit steeped in a flavored sugar syrup, wine, liquor, vinegar or citrus juice, usually for a couple of hours or overnight. During the process, the fruit becomes slightly softer, its flavor infused with spices, juices or wine. Fruit can be nicely complemented not only by a simple sugar syrup, but also by orange or lemon juice, wine, liqueurs and vinegar. Any soft fruit, like bananas, mangoes or papayas, should be added at the end. Basil or mint leaves, orange or lemon zest and star anise will also add some zing.

Provided by Karen Baar

Categories     easy, quick, dessert

Time 15m

Yield 4 servings

Number Of Ingredients 12



Nectarines and Berries With Flavored Whipped Cream image

Steps:

  • In a large nonreactive bowl, mix the fruit, vinegar, sugar and pinches of salt and pepper. Let sit uncovered in refrigerator for 30 minutes.
  • Combine cream, sugar, lavender, orange zest and another pinch of salt, and whip until soft peaks form.
  • Put fruit into serving bowls, and spoon a bit of whipped cream on top. Garnish with mint.

Nutrition Facts : @context http, Calories 654, UnsaturatedFat 16 grams, Carbohydrate 57 grams, Fat 48 grams, Fiber 12 grams, Protein 7 grams, SaturatedFat 29 grams, Sodium 127 milligrams, Sugar 43 grams

4 cups ripe nectarines, sliced 1/4 inch thick
1 pint raspberries
1 pint blackberries
2 tablespoons good-quality balsamic vinegar
2 tablespoons sugar
Pinch salt
Pinch freshly ground black pepper
2 1/2 cups whipping cream
3 tablespoons sugar
2 teaspoons fresh lavender flowers (optional)
Zest of 1 orange
Mint leaves for garnish

WARM NECTARINES WITH ALMONDS AND VANILLA ICE CREAM - SWEDEN

From Swedish chef Tina Nordstrom.: "Nectarines are wonderfully meaty and sweet. To combine them with roasted almonds and served with ice cream is a dessert worthy of a queen."

Provided by Mme M

Categories     Frozen Desserts

Time 8m

Yield 4 serving(s)

Number Of Ingredients 6



Warm Nectarines With Almonds and Vanilla Ice Cream - Sweden image

Steps:

  • Cut the nectarines into wedges.
  • Melt the butter and sugar in a saucepan. Mix in the nectarines and pour in the lemon juice. Bring it to a boil, then lower the heat to medium. You want to completely dissolve the sugar and cook the nectarines until they soften, about two minutes. Mix in the almonds.
  • Serve warm with the ice cream.

Nutrition Facts : Calories 234.5, Fat 12.2, SaturatedFat 4.1, Cholesterol 15.3, Sodium 41.1, Carbohydrate 31.1, Fiber 4.9, Sugar 23.2, Protein 4.7

6 nectarines
2 tablespoons sugar
2 tablespoons butter
1 lemon, juice of
1/2 cup roasted sliced almonds
vanilla ice cream

NECTARINE AND PEACH JAM WITH LEMON VERBENA

This is refrigerator jam, allowing you to skip the fuss and time of canning. Here, you'll use a method from Christine Ferber, one of France's eminent jam makers. She calls for macerating the fruit in sugar overnight so the juices release, then straining the liquid from the bowl and cooking that down to a syrup before re-adding the fruit. That allows you to cook the fruit less, retaining a better texture and fresher flavor. It works beautifully with this combination of peaches and nectarines spiked with lemon verbena.

Provided by Melissa Clark

Categories     breakfast, condiments

Time 1h

Yield 3 half-pint jars

Number Of Ingredients 5



Nectarine and Peach Jam With Lemon Verbena image

Steps:

  • Grate zest from half the lemon and place zest in a large saucepan. Juice lemon and add the juice to the zest. Toss in fruit, sugar, salt and lemon verbena and bring to a simmer. Turn mixture into a large bowl and refrigerate overnight.
  • The next day, if you plan to can the jam, prepare the jars according to the instructions here.
  • Strain the liquid from the mixture into a wide, shallow pot or large skillet, reserving the fruit. Bring liquid to a simmer and cook until it thickens enough to wrinkle on the surface when you push it with a spoon (a candy thermometer should read 220 degrees).
  • Remove lemon verbena from fruit and add fruit to the pot with the syrup. Simmer fruit gently until mixture looks very thick and jamlike. You can test the jam to see if it's ready by freezing a small plate. Drop a bit of the jam on the plate, let it cool for a minute and then push it with your finger. The top should wrinkle. If syrup is thin and runny, keep cooking and test again in a few minutes (return plate to freezer in the meantime).
  • If canning, spoon into hot sterilized jars and process as directed. Otherwise, let jam cool, then store in refrigerator or freezer.

Nutrition Facts : @context http, Calories 1100, UnsaturatedFat 1 gram, Carbohydrate 284 grams, Fat 2 grams, Fiber 14 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 103 milligrams, Sugar 257 grams

1 lemon
3 pounds ripe nectarines or peaches, or a mix, pitted and sliced
730 grams sugar (3 and 1/4 cups)
Pinch salt
10 sprigs fresh lemon verbena

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