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Roasted Nectarines with Buttermilk Custard

Photo: Jeff Kauck; Styling: Andrea Kuhn
Yield 6 servings (serving size: 2 nectarine halves and 1/4 cup sauce)
Roasting the nectarines concentrates their natural sugar, and they're especially fine served with this egg-rich sauce. Peaches or plums also roast well.

Ingredients

  • Sauce:
  • 1/8 teaspoon salt
  • 4 egg yolks
  • 1/3 cup sugar
  • 1 cup 1% low-fat milk
  • 2 tablespoons low-fat buttermilk
  • 1/4 teaspoon vanilla extract
  • Nectarines:
  • 6 medium nectarines, halved and pitted (about 2 pounds)
  • Cooking spray
  • 1 tablespoon sugar
  • Verbena sprigs (optional)

Nutrition Information

  • calories 176
  • caloriesfromfat 17 %
  • fat 3.4 g
  • satfat 1.4 g
  • monofat 1.4 g
  • polyfat 0.5 g
  • protein 4.3 g
  • carbohydrate 32.8 g
  • fiber 1 g
  • cholesterol 138 mg
  • iron 0.7 mg
  • sodium 80 mg
  • calcium 70 mg

How to Make It

  1. To prepare sauce, combine salt and egg yolks in a medium bowl. Gradually add 1/3 cup sugar, beating 2 minutes with a mixer at medium-high speed.

  2. Heat 1% low-fat milk over medium heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly. Return milk mixture to pan; cook over medium-low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil). Remove from heat. Stir in buttermilk and vanilla. Place pan in a large ice-filled bowl until mixture cools completely, stirring occasionally. Spoon mixture into a bowl. Cover and chill.

  3. Preheat oven to 400°.

  4. To prepare nectarines, place nectarines, cut sides up, in a 9 x 13-inch baking dish coated with cooking spray. Sprinkle nectarines evenly with 1 tablespoon sugar. Bake at 400° for 25 minutes or until nectarines are soft and lightly browned. Serve with chilled sauce. Garnish with verbena sprigs, if desired.