The best of the summer stone fruits (peaches, nectarines, plums, apricots, cherries – the fruits with a “pit”), are beginning to come to market, and we in the 24/680 live near some of the BEST producers in the state in Brentwood.
Remember: nectarines are on the “dirty dozen” list; the group of produce with the most pesticide residues, so be sure to ALWAYS buy local and buy organic on these items. Enjoy both peaches and nectarines in this dessert. Nectarines can be used unpeeled, but peaches need to be peeled. Best to score the base with an “X”; blanched in boiling water for 30 – 45 second, and chill in an ice bath. Skins should come off easily.
Nectarine Gratin with Walnuts
6 tablespoons butter, divided
8 tablespoons sugar, divided
4 white nectarines, split and pitted
4 yellow nectarines, split and pitted
2 whole eggs
1/2 cup whole milk
1/2 cup all-purpose flour
1/4 teaspoon fine sea salt
1/2 cup coarsely chopped walnuts
1 teaspoon dried lavender flowers (optional)
- Preheat oven to 425˚F. Using 4 tablespoons of the butter, liberally coat a 3-1/2-quart oval baking dish (or similar), and then sprinkle 4 tablespoons of the sugar on the bottom.
- Place the halved fruits, cut-sides down, in the casserole dish. In a bowl, whisk together the eggs, milk, flour, and salt until there are no lumps. Pour the batter evenly between the fruit, letting it drizzle down through the pieces to the bottom of the dish.
- In a small bowl, stir together the remaining 4 tablespoons sugar, the walnuts, and the lavender, if using. Sprinkle evenly over the fruit. Cut the remaining 2 tablespoons butter into small pieces and dot the top.
- Bake until the topping is crisp, the fruit is tender when pierced with the tip of a knife, and the batter has puffed and cooked through, about 15 minutes. Serve hot or warm with a dusting of powdered sugar and vanilla or our featured Honey-Lavender Ice Cream
Serves 6 – 8
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