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Photo: Jeff Kauck; Styling: Andrea Kuhn Photo by: Photo: Jeff Kauck; Styling: Andrea Kuhn

Roasted Nectarines with Buttermilk Custard

Roasting the nectarines concentrates their natural sugar, and they're especially fine served with this egg-rich sauce. Peaches or plums also roast well.

Cooking Light JUNE 2007

  • Yield: 6 servings (serving size: 2 nectarine halves and 1/4 cup sauce)

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)

Preparation

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.

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.

Preheat oven to 400°.

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.

Nutritional Information

Amount per serving
  • Calories: 176
  • Calories from fat: 17%
  • Fat: 3.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.3g
  • Carbohydrate: 32.8g
  • Fiber: 1g
  • Cholesterol: 138mg
  • Iron: 0.7mg
  • Sodium: 80mg
  • Calcium: 70mg
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Roasted Nectarines with Buttermilk Custard recipe

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