Roasted Nectarines with Buttermilk Custard |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Roasting the nectarines concentrates their natural sugar, and they're especially fine served with this egg-rich sauce. Peaches or plums also roast well. Ingredients:
1/8 teaspoon salt |
4 egg yolks |
1/3 cup sugar |
1 cup 1% low-fat milk |
2 tablespoons low-fat buttermilk |
1/4 teaspoon vanilla extract |
6 medium nectarines, halved and pitted (about 2 pounds) |
cooking spray |
1 tablespoon sugar |
verbena sprigs (optional) |
Directions:
1. To prepare sauce, combine salt and egg yolks in a medium bowl. Gradually add 1/3 cup sugar, beating 2 minutes with a mixer at medium-high speed.
2. Heat 1% low-fat milk over medium heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly. Return milk mixture to pan; cook over medium-low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil). Remove from heat. Stir in buttermilk and vanilla. Place pan in a large ice-filled bowl until mixture cools completely, stirring occasionally. Spoon mixture into a bowl. Cover and chill.
3. Preheat oven to 400°.
4. To prepare nectarines, place nectarines, cut sides up, in a 9 x 13-inch baking dish coated with cooking spray. Sprinkle nectarines evenly with 1 tablespoon sugar. Bake at 400° for 25 minutes or until nectarines are soft and lightly browned. Serve with chilled sauce. Garnish with verbena sprigs, if desired.
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