Polenta Cake with Roasted Nectarines |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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For this simple dessert, use nectarines from Chile, which are currently in season. Pears also work great. Ingredients:
1/3 cup stick margarine, softened |
2/3 cup firmly packed dark brown sugar, divided |
2 large eggs |
1/4 cup skim milk |
1/2 teaspoon grated lemon rind |
1 2/3 cups all-purpose flour |
1/4 cup yellow cornmeal |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 1/4 cups finely chopped peeled granny smith apple |
cooking spray |
1/4 cup water |
1 teaspoon ground cinnamon |
8 medium firm nectarines, halved (1 1/2 pounds) |
1 tablespoon turbinado sugar or granulated sugar |
cinnamon sticks (optional) |
Directions:
1. Preheat oven to 350°.
2. Beat margarine and 1/3 cup brown sugar at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition. Add milk and lemon rind; beat well. Combine flour and next 4 ingredients (flour through salt); add to creamed mixture, and beat well. Stir in chopped apple.
3. Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan. Let cool completely on a wire rack.
4. Preheat oven to 475°.
5. Combine remaining 1/3 cup brown sugar, water, and cinnamon in a 2-cup glass measure; stir well. Microwave at high 30 seconds or until sugar dissolves. Combine nectarines and brown sugar mixture; toss well. Arrange nectarines, cut sides down, in a 13- x 9-inch baking dish. Bake at 475° for 15 minutes or until tender. Turn nectarines over; sprinkle with turbinado sugar. Bake an additional 5 minutes. Serve with cake. Garnish with cinnamon sticks, if desired.
6. Pear Variation: Substitute 6 small, firm Bosc pears, cored and quartered
7. (2 1/4 pounds), for nectarines, if desired.
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