In an attempt to curb my ice cream consumption during this long, hot summer, I have a new trick where I take one spoonful out of the carton and squirt a little store-bought caramel sauce right on top.
Most times I do this twice.
Always while standing in front of the open freezer.
And no one knows I’m doing it except the dogs, and they think it’s fine.
I strongly encourage you to try it for yourself.
The recipe today is for Roasted Nectarines with Caramel Sauce. While this might not be the first dessert you’d ever pick, it’s so incredibly delicious you’ll make it as long as nectarines are in season, I promise.
The pumpkin spice onslaught will come soon enough.
For now, lets eat corn on the cob, chunks of watermelon, sliced tomatoes with flake salt, and cold glasses of rose while we sit on the porch. The dirty dishes can wait. We’ve got to enjoy the long, sunny days while we can.
It’s mandatory 🙂
Don’t let the homemade caramel sauce worry you. You’ve got this.
This dessert is simple and special, and perfect for a small dinner party or barbecue.
The flavors are intensified when roasted, and the caramel sauce isn’t too sweet thanks to some nectarine puree you add during cooking.
This one is a real stand-out with a scoop of vanilla ice cream, but you’d be happy with whipped cream too, I bet.
- For 6 servings
- 2 pounds nectarines (7 or 8, cut in half and pitted)
- Pinch of sea salt
- 3/4 cup white sugar
- 1/2 cup heavy cream
- 1 teaspoon fresh squeezed lemon juice
- Garnish: fresh mint leaves
- Vanilla ice cream or whipped cream for serving
- Preheat Oven to 375
- Place 12 nectarine halves, cut side down, in a buttered glass baking dish just large enough to hold them in one layer.
- Place in the middle rack of the oven and roast until soft but still firm, 20 minutes.
- Chop the remaining nectarine halves and place in a non-stick skillet, cooking over medium low heat, breaking them up as you stir with a wooden spoon. Continue this until the nectarines are very soft, between 8-10 minutes.
- Transfer from the skillet to a blender or food processor and add the salt, puree until completely smooth.
- In a medium size heavy coated saucepan, melt the sugar over medium heat, stirring with a wooden spoon until the sugar becomes a golden caramel color, which doesn't take long.
- Carefully add the cream, the lemon juice and the nectarine puree, stirring with a wooden spoon. The caramel will harden and steam very quickly, and will be quite lumpy.
- Do not panic, it will be okay.
- Keep the heat on medium low and continue to stir until all the big lumps smooth out and melt (they will)...about 2-3 minutes. Be careful to keep your heat moderately low, you don't want burnt caramel! Remove and cover to keep warm.
- To serve, place a little caramel sauce in each bowl or plate, top with two roasted nectarine halves, a scoop of ice cream, and top with more caramel sauce. About 2 tablespoons of sauce per serving. Garnish with mint springs.
Source: Studio Delicious, barely adapted from The Gourmet Cookbook