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.
Ingredients
- 10 ripe juicy nectarines
- 2 Tbsp lemon juice
- 2 egg yolks
- 1/4 cup (60 ml) real maple syrup
- 1/4 cup (60 ml) heavy cream
- 1/4 cup (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.
Bake in the preheated oven for 20 to 25 minutes, until the custard is set and the almonds are golden brown.
Let the gratin cool for about 10 minutes. Serve warm, with vanilla ice cream or a dollop of mascarpone.
