A local grocer has stocked beautiful nectarines for the last couple of weeks. They’re hard to pass up. Their fragrance is intoxicating, plus I love the colors. We’ve been purchasing fresh fruit left and right and are trying to keep up with our stockpile, but over the weekend I noticed a few of the nectarines fading fast.
So I reached for my two favorite cookbooks, Hospitality Southern Style and Hearts Go Home for the Holidays, both published years ago by my sweet Aunt Carole. Plenty of blood, sweat and tears (but mostly love) went into those cookbooks as she compiled recipes from family and friends near and far. My great-grandmother, Nannie, had 12 children and each of the 12 are represented in the books as well as many of their children.
I can’t tell you how often I’ve referred to these books, whether hunting for an old family favorite or ideas for a baby shower. The cookbooks are jam packed with culinary inspiration and memories for me and my family. They’ve been a great companion in the kitchen. I’m very thankful for Aunt Carole’s effort and her joy of cooking that she’s shared with us all throughout the years.
Now, back to the nectarines…
You can imagine how excited I was to find a recipe for Fried Peaches that I easily adapted for the nectarines. Uh, yeah, not quite a fresh fruit, healthy kinda thing, but yummy nonetheless. Delectable, delightful and a breeze to whip up, Fried Nectarines (or peaches) are the perfect ending to a spring or summertime meal.
You’ll need nectarines (or peaches), brown sugar, butter and amaretto.
The process if fairly straightforward. Peel and slice the nectarines (or peaches), then mix the brown sugar with the nectarines. Melt the butter in a saute pan, then add the brown sugar-coated nectarines and cook over medium heat for about 10-12 minutes, stirring occasionally. Follow with the amaretto and simmer over medium heat for about 3-6 more minutes, stirring occasionally.
How simple is that? I topped these off with a mascarpone cream of sorts. I was out of heavy cream so I used vanilla yogurt and some vanilla extract instead. The mascarpone was a nice creamy contrast to the sweetness of the nectarines, and easy peasy. The mascarpone and yogurt are mixed together, along with the vanilla extract, until blended well.
Try avoid eating a whole spoonful of the yumminess. Save it for the nectarines!
That’s it. Yummy goodness awaits.
This recipe has been a nice one to use for large groups. I’ve also served it topped with toasted nuts, and vanilla ice cream, which is a nice addition to the warm, buttery fruit.
- For fruit:
- 3 tablespoons butter
- 4 cups nectarines, sliced (about 6-7 nectarines)
- ¼ cup brown sugar
- ¼ cup amaretto
- For mascarpone topping:*
- 8 ounces mascarpone soft cheese
- 4 ounces vanilla yogurt
- 1 teaspoon vanilla extract
- *Makes a lot more than you’ll need, but is that so bad? Halve the recipe if you’d like.
- For fruit:
- Melt the butter in a saute pan.
- In a small bowl combine the sliced nectarines and brown sugar.
- Add the brown sugar coated nectarines and cook over medium heat for about 10-12 minutes, stirring occasionally.
- Next add the amaretto and simmer over medium heat for about 3-6 more minutes, stir occasionally.
- For mascarpone topping:
- Mix together the mascarpone and yogurt with a hand mixer.
- Add the vanilla and mix well.
- Serve over warm nectarines.