nectarine Recipes

Nectarine Sangria

Nectarine Salsa

Nectarine Shortcake

Nectarine Pork Medallions

Nectarine Upside Down Cake

Nectarine Salad with Thai Dressing

Nectarine Sangria

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Ingredients

  • 2 cups Nectarine Puree (see below)
  • 1 cup Peach Brandy
  • 1 bottle chilled prosecco or dry white wine
  • 4 nectarines, sliced

Nectarine Puree, makes 2 cups

  • 2 nectarines pitted and chopped
  • 1 1/2 cups water
  • 1/2 cup sugar
  • pinch of salt

Instructions

  • For the Nectarine Puree:
    In a small pan, add the Nectarines, water, sugar and salt. Cook for 3-5 minutes until thickened. Add to the jar of a blender and puree until smooth. Chill.
    In a pitcher, add 2 cups nectarine puree, the brandy and the prosecco and stir well. Then add the sliced nectarines. You can serve immediately or let marinate in the fridge. Serve chilled.
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Nectarine Salsa

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Calories: 39kcal

Ingredients

  • 2 cups pitted and diced fresh Washington nectarines
  • 1/4 cup finely diced sweet onion
  • 1 tbsp seeded and finely diced jalapeno pepper
  • 2 tbsp chopped cilantro
  • 1 tbsp lime juice
  • 1/4 tsp salt

Instructions

  • Combine nectarines, onion, jalapeno pepper, cilantro, lime juice and salt; mix well.
  • Let stand, covered, 1 hour to allow flavors to meld. Excellent served with fish.

Notes

PAN-FRIED HALIBUT

4 halibut steaks or fillets (about 6 oz. each) or other firm white fish
Salt
Ground black pepper
1 tablespoon olive oil
2 limes, halved
Nectarine Salsa
Season halibut with salt and pepper. Sauté halibut in oil. Spoon about 1/4 cup Nectarine Salsa over fish. Serve remaining salsa on the side. Garnish each serving with half a lime. Makes 4 servings.
Pan-Fried Halibut -Nutritional Analysis Per Serving: 217 Cal. (65 Cal. from fat), 35 g pro., 7 g fat, 0 g carb., 54 mg chol., 0 g fiber, 92 mg sodium. (Analysis does not include salsa.)

Nutrition

Calories: 39kcal | Carbohydrates: 9g | Protein: 1g | Sodium: 165mg | Fiber: 1g
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Nectarine Shortcake

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Servings: 7

Ingredients

  • 2 cups flour
  • 2/3 cup sugar, divided
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup milk
  • 1/3 cup vegetable oil
  • 2 cups sliced Washington nectarines
  • whipped cream

Instructions

  • Mix flour, 2 tablespoons sugar, baking powder and salt in bowl.
  • Add milk and oil.
  • Stir with fork until mixture forms a ball. Turn onto waxed paper. Pat out to 1/2 -inch thickness.
  • Cut with flared biscuit cutter. Place on ungreased cookie sheet. Bake at 450°F 10 minutes or until wooden pick inserted near center comes out clean. Remove from oven.
  • Break each biscuit in half while hot. Place bottom half in dessert dish. Combine nectarines with remaining sugar; mix well.
  • Spoon nectarines over bottom half of biscuit and top with other half of biscuit. Spoon more nectarines over top. Serve with whipped cream.
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Nectarine Pork Medallions

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Calories: 440kcal

Ingredients

  • 2 tbsp flour
  • 1 tsp curry powder
  • 1 tsp garlic salt
  • 1/4 tsp ground pepper
  • 1-1/4 pounds pork tenderloin, sliced 3/4 inch thick
  • 1 tbsp vegetable oil
  • 2 tbsp chopped shallots or onion
  • 1/2 tsp salt
  • 1/4 cup each dry sherry and water
  • 2 fresh Washington nectarines cut into eights

Instructions

  • Combine flour, curry powder, garlic salt and pepper; mix well. Dip pork into flour mixture and cover all surfaces; shake off excess.
  • Brown both sides of each slice in oil in oven-safe non-stick skillet.
  • Remove from skillet. Sauté shallots or onion until softened; stir in sherry and water. Bring mixture to boil.
  • Stir nectarine into sherry mixture.
  • Return pork to pan. Bake at 375°F about 12 minutes or until pork is cooked and juices run clear.
  • Remove from oven and stir gently to coat all pieces with sauce.
  • Serving tip: Serve with mashed potatoes, cooked rice, or noodles, and cooked green vegetable.

Nutrition

Calories: 440kcal | Carbohydrates: 13.1g | Protein: 32.7g | Fat: 27.3g | Cholesterol: 90mg | Sodium: 848mg | Fiber: 1.1g
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Nectarine Upside Down Cake

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Servings: 10
Calories: 202kcal

Ingredients

  • 1/3 cup butter, divided
  • 1/3 cup packed brown sugar
  • 2 large Washington nectarines, pitted and sliced into wedges (about 2 cups)
  • 1/2 cup sugar
  • 1 egg
  • 1 tbsp almond liqueur*
  • 1-1/4 cups flour
  • 1-1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • Lavender blossoms, optional

Instructions

  • Melt 3 tablespoons butter in round 9-inch oven-safe skillet or cake pan.
  • Sprinkle brown sugar evenly over butter. Arrange nectarine wedges in circular pattern over brown sugar.
  • Combine remaining butter and granulated sugar in mixer bowl; mix thoroughly.
  • Add egg and liqueur and mix 3 to 4 minutes until light and fluffy.
  • Combine flour, baking powder and salt; mix well.
  • Add flour mixture and milk to butter mixture alternately, starting and ending with flour mixture; mix only until smooth. Spoon batter over nectarines.
  • Bake at 350ºF about 45 minutes or until wooden pick inserted near center comes out clean.
  • Loosen edges and place serving plate over pan.
  • Carefully turn upside down on serving plate. Remove pan. Garnish with lavender blossoms if desired and serve warm.

Notes

Serving suggestion: If desired, serve with whipped topping. For lower calorie, serve with nonfat vanilla yogurt.
*1 teaspoon almond extract may be substitute

Nutrition

Calories: 202kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Cholesterol: 39mg | Sodium: 169mg | Fiber: 1g
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Nectarine Salad with Thai Dressing

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Course: Salad
Keyword: Nectarine
Servings: 4

Ingredients

  • 6 oz angel hair pasta, cooked, drained and cooled
  • 2 cups pitted, sliced Washington nectarines
  • 2 cups finely shredded napa cabbage
  • 8 oz shredded cooked chicken breast
  • 1/2 cup each thinly sliced red and/or green pepper, cucumber and diagonally sliced chinese pea pods
  • Thai Dressing (See below)

Instructions

Nectarine Salad

  • Arrange cooked pasta in nest on individual salad plates.
  • Combine nectarines, cabbage, chicken, peppers, cucumber and pea pods; toss to mix well.
  • Portion nectarine mixture on pasta.
  • Drizzle Thai Dressing over mixture.

Thai Dressing:

  • Blend 1/4 cup each peanut butter and water, 2 tablespoons each lime juice and soy sauce, 2 cloves minced garlic, 2 tablespoons sugar and 1/4 to 1/2 teaspoon crushed red chilies in blender until well mixed. Makes 3/4 cup.

Nutrition

Serving: 4g
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