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Nectarines or Peaches? Recipe: Baked Nectarines

Posted on Saturday, June 30, 2012 6/30/2012 03:12:00 PM | By: Homemade Chef

Category:

Nectarines                                                     Peaches

               

Nectarines are often confused with their close relative the peach. The easiest way to tell the difference is the skin, peaches have fuzz and nectarines are smooth. Their tastes are very similar, but nectarines tend to have a much more intense flavor and are usually juicier. Nectarines are also brighter in color both inside and out.

Selecting peaches and nectarines are the same. Ripe fruit are fragrant and give, slightly, to the touch. If they are a under-ripe, leave them at room temperature for 2–3 days to ripen in a brown paper bag. Look for fruit with smooth unblemished skin. Avoid extremely hard or dull colored fruits and soft fruit with soft, wrinkled, or punctured skin. They can be kept for about 5 days in a plastic bag in the coldest part of your refrigerator.

Nectarines can be found year round. Majority of the supply comes from California or Chile. Peaches can also be found year round. Most of the peaches come from the southern states (mostly Georgia) or California, but during off season peaches are flown in from Chile or Mexico.

When using either fruit in a recipe (like the one below) there is no need to peel the skin off unless the recipe says otherwise. Nectarines never need to be peeled, but you will find some recipes that tell you to remove the skin on peaches to get rid of the fuzz.

Baked nectarines is a wonderful dessert! It is fresh and simple, but satisfies your sweet tooth! You can also use fresh peaches, but I prefer the stronger flavor that comes from nectarines. Serve over ice cream or just eat it on its own. Definitely give this recipe a try...it is so easy and will leave everyone wanting more!

Baked Nectarines:

Ingredients:
  • 1 lb nectarines
  • 1/4 cup light brown sugar, packed
  • 2 teaspoons cinnamon
  • 4 tablespoons butter
  • 1 cup honey graham crackers, crushed (if you use cinnamon graham crackers, just leave out the cinnamon)
  • vanilla ice cream

Directions:


  1. Cut up nectarines into bite sized pieces. (Figure about 1-1/2 nectarines per person.)
  2. Place in bottom of baking dish.
  3. Sprinkle with brown sugar (I usually use no more than a tablespoon per nectarine) and cinnamon (as much as you want).
  4. Then crush graham crackers over the top, about half a graham cracker per nectarine.
  5. Then, randomly place small pads of butter over the top -- you don't need much, but it keeps the top moist.
  6. Then, bake at 400 for 15 minutes or until desired softness.
  7. Let it cool for a little bit, then scoop over ice cream.

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