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

Recipe by Cooking Light June 2007

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Credit: Jeff Kauck; Styling: Andrea Kuhn

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

176 calories; calories from fat 17%; fat 3.4g; saturated fat 1.4g; mono fat 1.4g; poly fat 0.5g; protein 4.3g; carbohydrates 32.8g; fiber 1g; cholesterol 138mg; iron 0.7mg; sodium 80mg; calcium 70mg.
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