Description
Elegant roasted nectarines served with a rich caramel-nectarine sauce, topped with ice cream or whipped cream. A perfect summer dessert that’s both rustic and refined.
Ingredients
Scale
- 2 teaspoons butter (for greasing the pan)
- 2 pounds nectarines (6–8 nectarines; 12 halves roasted, remainder puréed)
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup heavy cream
- 1 teaspoon fresh lemon juice
- Fresh mint leaves (optional, for garnish)
- Vanilla ice cream or whipped cream (for serving)
Instructions
- Preheat oven to 375°F (190°C) and lightly butter a baking dish.
- Halve and pit 6 nectarines (12 halves total). Place them cut-side down in the baking dish and roast for 20 minutes, until tender and slightly browned.
- While roasting, chop the remaining nectarines and cook in a skillet over medium heat for 8–10 minutes until softened. Blend with salt to make a smooth nectarine purée.
- In a saucepan, melt the sugar over medium heat, stirring constantly until it becomes golden caramel (about 4 minutes).
- Carefully stir in the nectarine purée, lemon juice, and heavy cream. The mixture will bubble—keep stirring until smooth and thickened, about 2–3 minutes.
- To serve: Spoon some caramel sauce onto a dessert plate, place two roasted nectarine halves on top, add a scoop of vanilla ice cream or whipped cream, and garnish with mint leaves if desired.
Notes
You can make the sauce ahead and gently reheat it before serving. Try with peaches or plums as seasonal alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Roasting and stovetop
- Cuisine: Modern American
Nutrition
- Serving Size: 1 plated dessert
- Calories: 310
- Sugar: 32g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 45mg