Nectarines Recipes

Nectarines are so wonderfully summery when you bite into one. If you have an abundance of nectarines, you might consider additional ways to eat them, such as in salads or baked desserts. Find some lovely nectarine recipes here.

Summer Fruit in Wine

a pile of peaches and nectarines

Nectarines and peaches work quite well in this classy treat.

1 stalk lemongrass, outer layers removed
(You can also use lemon balm, mint, thyme, sweet woodruff or rosemary)
1-2 Tbsp. sugar or honey
1/2 cup water
Mixed summer fruit (peaches, nectarines, melons, apricots, and strawberries, raspberries, blueberries, and cherries), washed, pitted, cut up
White wine (Riesling, Gewurztraminer, etc.)
Mint or lemon balm sprigs
Edible flowers (nasturtium, pansy, mint, lavender, calendula, borage) for garnish

Chop lemongrass and boil with sweetener and water until sweetener is totally dissolved and blended. Let cool for several hours or overnight.

Place fruit into nonreactive bowl. Strain lemongrass syrup and combine with enough wine to barely cover fruit. Pour on fruit and chill for several hours.

Serve in large wine goblets or clear glass dessert bowls. Garnish with herb springs and flowers.

Have you tried this recipe? Tell us how it turned out!

Posted on

Nectarine Popsicles

Nectarines

Nectarines just in from Eastern Washington!

 

An end-of summer delight! If you make it with plain organic yogurt, it’s healthy, too.

1 pound nectarines, pitted and sliced, skins optional
Juice of 1/2 lemon
1 cup plain yogurt (for creamier popsicles, use Greek yogurt)
For sweeter popsicles, add 1 Tbsp. honey

Puree the nectarines, lemon juice and optional honey together. If you left the skins on, use a mesh strainer to remove most of the skins. You should have about 2 cups puree.

Add the yogurt and mix well. Chill until slightly thickened, then spoon into popsicle molds. Freeze and enjoy!

Have you tried this recipe? Tell us how it turned out!

Posted on

Almond Skillet Cake with Nectarines

Nectarines from Sunnyslope Ranch, Wapato, WA

Juicy organic nectarines from Sunnyslope Ranch in Wapato, WA! Come down to our farm store and pick up a handful — or a case — of your own.

1 1/4 cups white flour
1/2 cups almond meal (also called almond flour)
2 teaspoons baking powder
1 teaspoon salt
1 cup sugar (use organic evaporated cane juice if you can)
10 tablespoons butter
1/4 cup brown sugar
1 1/2 lbs of nectarines, cut into bite-sized pieces
1/2 cup buttermilk, at room temperature
1 tablespoon fresh lemon juice
2 large eggs, at room temperature

Preheat your oven to 375 degrees. Whisk the flour, almond meal, baking powder, salt and sugar in a medium-sized bowl and set aside.

In a 10-inch cast iron skillet, melt the butter over low heat. Measure 1/2 cups melted butter and remove it to a small bowl. Increase the heat to medium; sprinkle the brown sugar into the remaining melted butter, still in the skillet, and place the nectarines into the butter-sugar mixture, in a pretty pattern if you like but at least evenly spaced, to cook. Let them go for about 5 minutes which should be about the time it takes to put together your batter.

Now, back to the melted butter in your small bowl. To the butter, add the buttermilk, lemon juice and eggs and whisk until the yolks are broken and everything is combined. Pour the wet ingredients into the dry ingredients and fold just until combined; the batter will be fairly thick and slightly sticky.

Carefully remove the skillet from the burner to a trivet or hot pad on the counter. Dollop the batter into the pan until it covers the nectarines. I found that almost a dozen small spoonfuls placed strategically worked best; I could then use a spatula to spread the batter to cover the fruit, without upsetting the pattern of the nectarines. Just as carefully, move the skillet into the preheated oven and bake for 25-35 minutes until golden brown. Serve warm with ice cream or whipped cream for a special treat.

We thank CookCanRead.wordpress.com for this recipe.

Have you tried this recipe? Tell us how it turned out!

Posted on

Summer Peach Tart

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. We now have peaches and nectarines in from Sunnyslope Ranch in eastern Washington! Here’s one sweet way to enjoy them. You could make this tart with either peaches or nectarines–or maybe even both. Let us know how your tart turns out in the comments below the recipe.

Makes one 12″ tart

Crust
9 dates, pitted
1 cup toasted pecan pieces
1 cup almond meal
2 teaspoon coconut oil
1 teaspoon cinnamon
Pinch salt

Pulse all ingredients in food processor until crumbly. When you pinch some between your fingers it should stick. Add a tiny splash of water if it needs help holding (this will depend on the freshness of your dates). Press the mixture into an even layer the bottom of a parchment-lined 9″ or 10″ springform pan.

Nectarines from Sunnyslope Ranch, Wapato, WA

What do you think: does this recipe work best with peaches or with nectarines? Let us know in the comments below!

Cream
1/2 cup creme fraiche
1/4 cup powdered sugar
1/4 cup muscavado sugar
2 tablespoons corn starch
3 large or 4 small ripe peaches
2 tablespoons fresh lemon juice
Toasted, chopped pecans for garnish

Tip: Powdered sugar helps set the creme fraiche to not puddle everywhere; a liquid sugar like maple syrup or honey will not work.

Whisk together the creme fraiche, powdered sugar, muscavado and corn starch. It will be loose but should hold shape when spread over the crust. If it looks too loose, add another tablespoon or two of powdered sugar. Spread the cream layer over the crust.

Halve and pit the peaches and slice them thin. Layer the slices in concentric circles, starting against the outer edge and then starting again with another circle inside that outer circle. Brush the top with lemon juice and garnish with chopped pecans. Refrigerate for at least two hours to chill completely. Remove the ring of the springform pan and cut the tart into slices. The colder it is, the easier it will be to slice. Enjoy!

Have you tried this recipe? Tell us how it turned out!

Posted on

Bok Choy & Apricot/Nectarine Salad

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. In this recipe, our Walla Walla onions complement the nectarines or apricots (just in from eastern Washington!) to sweeten the salad, while the baby bok choy gives a great crunch.
 
 
 

Nectarines from Sunnyslope Ranch, Wapato, WA

Juicy organic nectarines just in from Sunnyslope Ranch in eastern Washington!

Mix in a blender:
1/4 cup cashew butter or peanut butter
2 tablespoons lime juice
2 teaspoon tamari or soy sauce
2 teaspoon sugar or honey
2 teaspoon fish sauce
1 clove garlic
1 teaspoon chili paste
2 teaspoons vegetable oil

Toss together:
2 pounds bok choy, washed and chopped in half lengthwise. Cut greens into 1-inch ribbons and stalks into 1/4-inch pieces.
2 1/2 cups diced apricots/nectarines
2 carrots, peeled and chopped
1/2 cucumber, peeled, seeded and chopped
2 tablespoons Walla Walla onion, chopped
1/2 cup sunflower seeds or cashews

Add chicken, noodles or rice if desired. Mix with dressing and serve.

Have you tried this recipe? Tell us how it turned out!

Posted on