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scott eggers
Posts:
941
From:
Chicago
Registered:
8/25/07
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(5 of 5)
Jul 1, 2009 10:02 PM
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Mom,
Nectarine skins are tender to begin with. When they are cooked the get even more tender. Plumbs should work if they would like them better.
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Momof3 .
Posts:
630
Registered:
6/14/07
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(4 of 5)
Jul 1, 2009 9:05 PM
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Just a question..this sounds amazing.. I've had peach cobbler... but my oldest son and I are the only ones who like this.... When you keep the skin on the Nectarine..does the skin get tough or does it just get mushy?? Just wondering!
Thanks for sharing the recipe!
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scott eggers
Posts:
941
From:
Chicago
Registered:
8/25/07
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(3 of 5)
Jul 1, 2009 2:18 PM
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Jennifer,
It is going to be sort of boring, hamburgers, hot dogs, brats, cold slaw, potato salad, fruit salad, roasted potatoes. But I am making a watermelon-strawberry-lemonade that I'm looking forward too. I'm going to turn the cobbler into a double layer cake with Nectarine frosting. My mother inlaw has never had fresh tuna, so I'm getting some for the grill. If she doesn't like it there are plenty of us that would gladly snatch it.
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Jennifer F.
Posts:
3,491
From:
moreno valley,ca
Registered:
6/11/07
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(2 of 5)
Jun 30, 2009 10:37 PM
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This sounds amazing , Scott. I love cobblers and my hubby loves nectarines. Thank you for the recipe!
What else are you making for the 4th ?
--
Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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scott eggers
Posts:
941
From:
Chicago
Registered:
8/25/07
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(1 of 5)
Jun 30, 2009 9:11 PM
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With Nectarines .99 I made this, this weekend. I will be making it for the 4th bash I'm cooking for.
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1 cup all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon cinnamon
pinch of cloves
pinch of freshly grated nutmeg
3/4 cup milk (low fat milk will work fine)
3 cups sliced nectarines, skins left on
1/3 cup firmly packed brown sugar
Preheat the oven to 350 degrees F. Melt the butter in a medium saute pan set over medium high heat until it bubbles and turns a nut brown color. Watch the butter closely, as it can go from browned to burnt in just a few seconds. The butter will have all sorts of browned bits in it. That’s good!
Pour the butter into an 8-inch or 9-inch square baking dish. Do not try a pie baking dish. I did. Overflow!
In a medium bowl, stir together the granulated sugar, flour, baking powder and spices. Add milk and stir.
Pour the mixture on top of the melted butter. Here’s the hard part: do not stir! Without mixing, arrange the fruit evenly over the top of the batter. Sprinkle with brown sugar.
Bake the cobbler for 40 to 45 minutes, until the top turns golden brown. Amazingly, the batter will migrate from the bottom of the pan to cover the fruit. Yum! Serve warm with slightly sweetened whipped cream or vanilla ice cream.
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