Nectarines are one of my favourite summer fruits. Only when they’re in season can you really experience their fragrant honeyed sweetness.However, while you would normally associate nectarines with dessert recipes, they’re equally at home in savoury preparations like the pizza and salad recipes below.
Nectarines are actually genetic modifications of regular fuzzy peaches rather than a cross between two different fruits as is commonly thought. Select firm, unblemished and fragrant nectarines, and keep them at room temperature to optimize flavour.
Cucumber, Nectarine and Almond Salad
¼ cup rice vinegar
¼ cup granulated sugar
1 small, fresh red chili pepper, cut in half, seeds removed (wear gloves when handling peppers and don’t even think about touching your eyes!)
6 ripe but firm nectarines, cut in half, pits removed, then cut into thin wedges
1 long English cucumber, cut in half lengthwise then cut into thin slices
½ cup coarsely chopped toasted almonds (or pecans)
1⁄3 cup shredded fresh mint
2 Tbsp olive oil
Salt and freshly ground black pepper to taste
Place the vinegar and sugar in a small saucepan over low heat.
Cook, stirring, for five minutes or until sugar has completely dissolved. Add the chili pepper; stir mixture and then set it aside for 15 minutes or until completely cool. Combine the nectarines, cucumber, almonds and mint in a large bowl.
Remove chili pepper from vinegar mixture, then whisk in the olive oil until well combined. Taste dressing and season with salt to taste. Drizzle the dressing over the nectarine-cucumber mixture and toss gently to combine.
Divide mixture onto six serving plates and grate black pepper over top; serve immediately. Makes six servings. (Note: if you like spicy food, mince the chili pepper and stir it into the vinegar-sugar mixture rather than halving it and removing it later).
Nectarine and Gorgonzola Pizza
Olive oil
Fresh pizza dough sufficient for one medium crust (purchased or homemade)
½ cup grated Fontina cheese
½ cup sliced fresh mozzarella cheese
¼ cup freshly grated Parmesan cheese
¼ cup crumbled Gorgonzola cheese
1 ripe nectarine, cut in half, pit removed, then cut into thin slices
½ cup thinly sliced red onion
1 clove garlic, minced
½ cup balsamic vinegar
1 Tbsp brown sugar
To garnish: Shredded fresh basil
Preheat oven to 425° F. (make sure oven is very hot before cooking pizza). Make the balsamic reduction by placing the balsamic vinegar and brown sugar in a small saucepan over medium-high heat. Let simmer until reduced and thickened. Watch carefully as it can burn quickly and if it does you’ll have to start over.
Roll out pizza dough on a floured surface to desired thickness and place the dough on a parchment-covered baking sheet. Drizzle the dough with a little olive oil, and rub the oil evenly over the dough with your fingers. Sprinkle the grated Fontina cheese over the dough then top with the sliced mozzarella.
Arrange the nectarine and red onion slices over the cheese; sprinkle with minced garlic, Parmesan and Gorgonzola. Bake for 15 minutes or until crust is lightly browned and cheeses have melted. Remove from oven; sprinkle with shredded basil and drizzle with the balsamic reduction. Serve immediately; makes four servings.
Maple Roasted Nectarines
4 firm but ripe nectarines
1 cinnamon stick
3 Tbsp maple syrup
1 tsp pure vanilla extract
1½ Tbsp butter, cut into small pieces
Vanilla ice cream for serving
Preheat oven to 350° F. Cut each nectarine into six wedges, discarding pits. Place fruit and cinnamon stick in a lightly buttered shallow baking dish.
In a measuring cup, combine the maple syrup, vanilla and one tablespoon of water; stir to combine. Drizzle mixture evenly over the sliced nectarines; dot the butter over the top of the fruit. Roast for 30 to 40 minutes until nectarines are tender and caramelized (time will vary depending on the ripeness of the fruit), turning slices over once during the cooking time.
Spoon warm fruit and syrup over vanilla ice cream. Makes four to six servings.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
