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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A sweet summer treat that comes together quickly (nectarines rarely need peeling). You may want to serve ice cream alongside, but some softly whipped cream is also delicious. Ingredients:
4 pound nectarines, cut into wedges |
3/4 cup plus 2 tablespoons sugar |
1/3 cup unbleached all purpose flour |
2 tablespoons fresh lemon juice |
2 1/4 cups unbleached all purpose flour |
6 tablespoons sugar |
1 tablespoon baking power |
3/4 teaspoon salt |
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces |
1/4 cup chilled solid vegetable shortening, cut into pieces |
1 large egg, beaten to blend |
3/4 cup plus 2 tablespoons chilled buttermilk |
vanilla ice cream |
Directions:
1. For filling: Position rack in center of oven and preheat to 400°F. Mix all ingredients in 13x9x2-inch glass baking dish. Bake 15 minutes.
2. Meanwhile, prepare topping: Mix flour, 4 tablespoons sugar, baking powder and salt in large bowl. Using fingertips, rub in butter and shortening until mixture resembles coarse meal. Add egg and buttermilk; stir until batter forms.
3. Remove fruit from oven. Spoon batter over hot filling in 12 mounds, spacing evenly. Sprinkle with 2 tablespoons sugar. Bake until juices thicken and topping is golden, about 30 minutes. Cool on rack at least 15 minutes.
4. Serve warm with vanilla ice cream.
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