Quick nectarine tarts

Cooking Time 12 minutes

Ingredients (serves 4)

1 sheet frozen ready-rolled puff pastry
1/4 cup light cream cheese spread
1 1/2 tablespoons raw sugar
Pinch of mixed spice
4 nectarines, halved, stones removed, sliced

Method

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Cut pastry into 4 squares. Place onto prepared tray.

2. Using a wooden spoon, beat together cream cheese, 1 tablespoon of sugar and mixed spice. Spread over pastry squares. Arrange nectarine slices over top.

3. Bake for 12 minutes or until golden. Sprinkle with remaining sugar. Serve.

Source
Super Food Ideas - March 2005, Page 42
Recipe by Alison Roberts

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Nectarine & raspberry gratin

Try these delicious, fruity French treats.

Easy
Serves 4
Prep 5 mins
Cook 10 mins

Ingredients

4 very ripe nectarines , halved and stoned
150g punnet raspberries
142ml carton of double cream
50g demerara sugar
cocoa powder for dusting, sieved

Method

1. Heat the grill to medium. Place the nectarines cut-side up in 4 individual gratin dishes and pile the raspberries in the centre of each half. Drizzle cream over the fruit, sprinkle with sugar, then grill for 8-10 mins until bubbling and golden. Dust with cocoa and serve.

Nutrition per serving

309 kcalories, protein 3g, carbohydrate 30g, fat 20 g, saturated fat 11g, fibre 3g, salt 0.04 g

Recipe from Good Food magazine, August 2005.

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Nectarines with velvety vanilla cream

Naughty nectarines with velvety vanilla cream.

Moderately easy
Serves 6
cooking time: 30 mins

Ingredients

FOR THE CREAM

568ml carton double cream
50g golden caster sugar
1 vanilla pod
3 tsp gelatine powder
300ml milk
FOR THE NECTARINES

4 ripe nectarines or peaches
juice of half a lemon
3-4 tbsp peach vodka or peach schnapps, optional
a few lemon balm or mint leaves, to decorate

Method

1. Sprinkle the gelatine over 3 tbsp cold water in a small, heatproof bowl. Leave to stand for a few minutes until spongy, then place the bowl in a pan of gently simmering water until the gelatine dissolves. Set aside.

2. Pour the cream into a saucepan and tip in the sugar. Split the vanilla pod in half lengthways, scrape out the black seeds and whisk into the cream. Set the pan over a medium heat and bring the cream to the boil. Take the pan off the heat and stir in the gelatine.

3. Pour the milk into the hot cream, give it all a good stir and leave to cool for an hour or so. Put the pan in the fridge for 1-2 hours until the cream just begins to thicken, stirring it every now and then to evenly distribute the vanilla seeds. Pour the cream into a 1-litre serving dish, cover and refrigerate for at least 5 hours (overnight is ideal) until completely set. The cream will sit in the fridge for up to two days.

4. To serve, halve, stone and thinly slice the nectarines, then toss with the lemon juice and peach vodka if using. Scatter the nectarine slices over the surface of the set cream. Serve immediately, decorated with lemon balm or mint leaves.

Nutrition per serving

517 kcalories, protein 6g, carbohydrate 20g, fat 46 g, saturated fat 29g, fibre 1g, salt 0.18 g

Recipe from Good Food magazine, July 2003.

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Nectarine

A smooth-skinned variety of peach native to China, similarly flavoured to peaches with slightly more acidity. The flesh is light pink, yellow or white and is delicate and sweet. Nectarines are high in vitamins A, B, and C, and are lower in calories than peaches.

Availibility

At their peak from May to September.

Choose the best

Like peaches, nectarines do not ripen after picking so should be bought already ripe. Feel for firm fruit, with slight give. Avoid greenish coloured peaches and skin that appears bruised or broken.

Store it

Store at room temperature for a day or two to soften or keep ripe peaches in a plastic bag in the fridge for a couple of days.

Cook it

Nectarines are great poached, especially if they are slightly underripe, but are best eaten raw, as cooking can hinder their delicate flavour and texture.

Try

• Nectarines with velvety vanilla cream
• Nectarine & raspberry gratin
• Quick nectarine tarts

Can't find it

Try peach, plum or apricot.

Source
BBC Good Food

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