Roasted Nectarines with Caramel Sauce is a stunningly easy and elegant-looking summer dessert that looks beautiful on the plate and has the added bonus of a not-too-sweet homemade caramel sauce. This is an easy fruit dessert for a dinner party or a casual cookout.
In an attempt to curb my ice cream consumption during this long, hot summer, I have a new trick where I take one hefty spoonful out of the carton at a time while standing in front of the freezer, then squirt a little store-bought caramel sauce right on top.
Most times I do this twice.
No one knows I’m doing it except the dogs, and they said it’s fine 🙂
I strongly encourage you to try this important new technique for yourself 🙂
Let’s get right to this recipe for Roasted Nectarines with Caramel Sauce, because I can’t wait to tell you about it.
I stumbled on it one day in The Gourmet Cookbook, and it’s one I would normally have skipped right over.
What makes this so delicious—and I really mean it this time—is that perfectly ripe, juicy nectarines are incredible when roasted to intensify their flavor.
Then they’re doused with a generous glug of homemade caramel sauce that’s not too sweet, thanks to pureed nectarine that gets swirled in at the end.
Then the meet-up with vanilla ice cream?
I mean, come on.
Hey, and don’t let the idea of homemade caramel sauce worry you.
Trust me, you’ve got this.
This is a great dessert for a summer dinner party or barbecue, because it’s kind of simple and special all rolled into one.
More Recipes to Try:
Roasted Nectarines With Caramel Sauce
- 2 pounds Nectarines, cut in half with pit removed organic preferred
- 1/4 tsp. Salt
- 3/4 cup Sugar
- 1/2 cup Heavy Cream
- 1 teaspoon Lemon Juice, freshly squeezed
- Fresh Mint Leaves, for serving
- Vanilla ice cream or whipped cream for serving
- Preheat Oven to 375
- Butter the inside of a large glass baking dish
- Place 12 of the nectarine halves in the dish cut side down in one layer.
- Place in the middle rack of the oven and roast until soft but still firm, about 20 minutes.
- Chop the remaining nectarines in small (2" pieces) Place them in a non-stick skillet and cook 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 the nectarines from the skillet to a blender or food processor and add the salt. Puree until completely smooth.
- Melt the sugar over medium heat in a medium-sized non-stick saucepan stirring with a wooden spoon until the sugar becomes a bubbly and a golden caramel color, 2-4 minutes.
- 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.
- Continue to stir on medium low heat until all the lumps smooth out, about 2-3 minutes. Be careful to keep the 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 plateTop with two roasted nectarine halves and ice cream or whipped cream if desired. Top with more caramel sauce, and garnish with mint springs.
- Use about 2 tablespoons of caramel sauce per serving.
- This recipe was updated December 2019.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
Source: Studio Delicious, adapted from The Gourmet Cookbook