Nectarine Gratin Recipe

Nectarine Gratin

Nectarines are firmer than peaches and do not need to be peeled, a bonus in this recipe. They are great when baked or grilled. Baking brings out their flavor and turns the flesh crunchy and juicy. Serve with vanilla ice cream or a dollop of Mascarpone.

Yield: 4

Time:  30 minutes

Ingredients:

US MeasuresMetric
  • 10  ripe  juicy nectarines
  • 2 Tbsp lemon juice
  • 2 egg yolks
  • 1/4 cup real maple syrup
  • 1/4 cup heavy cream
  • 1/4 cup almonds peeled
  • butter for the baking dish
  • 10  ripe  juicy nectarines
  • 2 Tbsp lemon juice
  • 2 egg yolks
  • 60 ml real maple syrup
  • 60 ml heavy cream
  • 40 g almonds peeled
  • butter for the baking dish

Preparation:

Preheat oven 400°F (200°C).

In a small saucepan, toast the almonds until golden. Let them cool for some minutes and then chop them roughly. Set aside.

Rinse and dry nectarines. Cut them into 1 1/2 inch (3 cm) chunks. Set them aside in a buttered baking dish. Sprinkle them with lemon juice and stir to coat to avoid oxidation.

Mix egg yolks with maple syrup and heavy cream in a small bowl. Pour egg mix over the nectarines. Toss lightly to coat. Sprinkle nectarine top with the toasted almonds.

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