Posts Tagged ‘nectarines’
By MANDY SINCLAIR
Nectarines and peaches will soften at room temperature, but not ripen. Refrigerate for up to 2 weeks, then store at room temperature for a day or so to soften.
What to do with glut
- To Freeze
Halve, remove stones and peel before packing into an airtight container. Freeze for up to 2 months. The texture will soften once defrosted, but are ideal to use for purees, smoothies or in baking.
Alternatively blanch fruit to soften slightly, puree and freeze.
- To Preserve
Nectarine compote with brioche
¾ cup caster sugar
1 tsp vanilla extract
1kg nectarines, quartered, stoned
2 tbsp icing sugar
1. Combine ¾ cup of water, sugar and vanilla in a medium saucepan. Stir on low heat until sugar has dissolved. Increase heat and simmer for 15 mins, until syrupy. Add nectarines, reduce heat to low and simmer for 25-30 mins, until nectarines are thick and soft. Set aside to cool.
2. Mix together mascarpone and icing sugar until smooth. Spread onto warm brioche and top with nectarine compote.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS
Tags: freezing, fruit, nectarines, preserves, recipe
Posted under harvest
By MANDY SINCLAIR
Nectarine & almond crumble slice
150g butter, at room temperature
2/3 cup icing sugar
1¾ cup plain flour, sifted
½ cup ground almonds
300g nectarines, halved, stones removed, cut into thin wedges
10 butternut biscuits, crumbled
Thick cream, to serve
1. Preheat oven to 180C or 160C fan. Grease and line base and sides of 20cm square pan, overhanging sides with baking paper.
2. Using an electric mixer, beat butter and icing sugar together until creamy. Add flour and almonds and stir until mixture forms a crumble.
3. Reserve 1 cup of crumble. Press remaining over base of prepared pan. Top with nectarine wedges. Add biscuits to reserved crumble and gently mix to combine. Scatter crumble over nectarine and bake for 35 mins, until golden. Cool in pan.
4. Cut into squares and serve with thick cream.
use peaches in place of nectarines or a mixture of both.
Maple glazed nectarines
Quarter 6 nectarines and remove stones. Melt 20g butter in a large frying pan on medium. Add nectarine wedges and cook for 3-5 mins, turning, until softened slightly. Add 2 tbsp maple syrup and simmer, swirling pan occasionally, for 1-2 mins, until golden and well coated. Serve nectarines drizzled with syrup and topped with a scoop of vanilla bean ice cream.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: desserts, fruit, nectarines, recipe
Posted under cook