Try this Roasted Nectarines with Caramel Sauce And Hazelnut Praline recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 375F. Put 8 of the nectarine halves, cut sides down, in a glass baking dish just large enough to hold them in one layer and roast them in the oven for 20 minutes, or until they are softened. While the nectarines are roasting, chop the remaining 2 nectarines halves, in a non-stick skillet cook them over moderate heat, stirring frequently, for 5 minutes, or until they are very soft, and in a blender or food processor puree them. In a heavy saucepan melt 3/4 cup of the sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel. Working carefully and quickly, stir in the cream, the nectarine puree, and the lemon juice, stirring until the sauce is combined well. Keep the caramel sauce warm. Line an 8-inch cake pan with foil and in it spread the hazelnuts in one layer. In another heavy saucepan melt the remaining 1/2 cup sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel. Working quickly, pour the hot caramel over the hazelnuts. Let the hazelnuts praline cool completely and chop it into small pieces. Put 2 roasted nectarine halves, cut sides up, in each of 4 compotes and top each serving with about 2 tablespoons of the caramel sauce and 1 tablespoon of the praline. Garnish each serving with some of the raspberries and some of the mint sprigs and serve the remaining caramel sauce and praline separately. To toast and skin the hazelnuts: Toast the hazelnuts in one layer in a baking pan in a reheated 350F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much of the skins as possible and let them cool. Serves 4. Gourmet July 1993
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (817g) | ||
Recipe Makes: 1 servings | ||
|
||
Calories: 3112 | ||
Calories from Fat: 198 (6%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 22g | 29 % | |
Saturated Fat 13.7g | 69 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 81.5mg | 25 % | |
Sodium 22.8mg | 1 % | |
Potassium 78.5mg | 2 % | |
Total Carbohydrate 752.8g | 221 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 752.8g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3112
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.