Roasted Nectarines With Caramel Sauce
A simple and fabulous fresh fruit dessert that looks beautiful on the plate!
- 2 teaspoons Butter
- 2 pounds Nectarines, cut in half with pit removed
- 1/4 teaspoon 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, and prep the inside of a large glass baking dish by smearing it with the butter to prevent sticking.
Place 12 of the nectarine halves in the prepared dish, cut side down in one layer, then place on the middle rack of the oven. Roast until soft but still firm, about 20 minutes.
Chop the remaining nectarines into small (2") pieces, then place them in a non-stick skillet and cook over medium-low heat breaking them up as you stir with a wooden spoon. Cook until very soft, between 8-10 minutes. Transfer to a blender or food processor, add the salt, and puree until completely smooth. In a non-stick saucepan on medium-high heat, add the sugar and let it melt while stirring occassionally with a wooden spoon until it becomes bubbly and a golden caramel color, about 3-4 minutes. Add the cream, lemon juice and the nectarine puree, stirring with a wooden spoon. At this point, the caramel will harden and steam very quickly, and will be quite lumpy. Don't worry! Continue to cook on medium heat until the lumps smooth out, about 2-3 minutes, stirring to make sure the mixture doesn't burn, then cover and set aside to keep warm. To serve, place a generous teaspoon of the caramel sauce onto the bottom of a bowl or plate, then top with two nectarine halves.Add a scoop of ice cream or whipped cream, and top with more caramel sauce plus fresh mint springs for garnish.
- Buy organic nectarines if you can! :)
- Use about 2 tablespoons of caramel sauce per serving
Calories: 244kcal | Carbohydrates: 42g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 117mg | Potassium: 319mg | Fiber: 3g | Sugar: 37g | Vitamin A: 835IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 1mg