ntil bubbly and topping is crisp.
cool, serve warm.
rown, about 5 minutes. Add nectarine quarters and cardamom pods; cook
Cut nectarine all the way around and twist open. Remove pit. Sprinkle sugar on the cut side of each nectarine half.
Place nectarine, cut-side down, onto a griddle or in a skillet over medium heat; cook for 1 1/2 minutes. Transfer nectarines to a plate, cut-side up, and top each with plain yogurt.
Heat oven to 350\u00b0. Lightly grease a 13x9 baking dish.
Arrange sliced nectarines in prepared baking pan.
Mix oats, brown sugar, and flour. Cut in butter with pastry blender or rub in with fingertips until mixture is crumbly.
Sprinle over fruit.
Dust with cinnamon.
Bake 30 to 35 minutes or until fruit is soft and topping is crisp and browned.
Serve warm with vanilla ice cream if desired.
Combine nectarine, sugar, and citric acid powder in a microwave-safe cup or bowl; heat in microwave until mixture is bubbly and fruit is soft, about 90 seconds.
Blend nectarine mixture in a blender until desired consistency is reached.
Bring 1 cup plus 2 tablespoons water to a boil in a small saucepan. Stir in couscous gradually until evenly moistened. Remove from heat; fluff with a fork.
Pour couscous into a salad bowl. Let cool, 5 to 10 minutes. Fold in chickpeas, red bell pepper, and green onions.
Whisk lime juice, honey, olive oil, coriander, cumin, salt, and pepper together in a small bowl to make dressing. Drizzle dressing over couscous mixture; stir gently until blended. Arrange nectarine over salad.
Combine tomatoes, mango, nectarine, red onion, and garlic in a large bowl. Stir in lemon juice, basil, lime juice, red pepper flakes, salt, and pepper.
Grease a skillet lightly with cooking spray. Pour in tomato mixture; cook, stirring occasionally, until softened, about 15 minutes.
Refrigerate salsa for 30 minutes before serving.
ach with a slice of nectarine and 1-2 blackberries. Top
he pastry shells. Lay a nectarine wedge on top of each
Put the biscotti in a freezer bag and crush them with a rolling pin to a coarse crumb. Divide a third of the crumbs between 4 dessert glasses. Add 1 tablespoon of liqueur into each glass.
Divide half the dessert mix or cream between the glasses. Add half the blueberries and half the nectarine, tossed in the lime juice. Add another third of the crumbs, the remaining liqueur and the dessert mix or cream and finally the remaining fruit and crumbs. Chill before serving.
otatoes work wonderfully in this recipe.
House Seasoning:
1
Boil the dandelion in water in a pot.
Heat oil in a skillet.
Toss in the garlic and onion and stir-fry until the raw smell of garlic is gone and the onion is light brown in colour.
Add the boiled dandelion and stir-dry till dry.
Transfer into a serving plate.
Serve topped with golden brown crisp fried onion rings.
Preheat oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper muffin liners.
In a large bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, egg and milk; mix well. Fold in diced peach and nectarine. Fill each muffin tin to the top with muffin mix. Sprinkle a little brown sugar onto the top of each uncooked muffin.
Bake in preheated oven for 18 to 20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool.
he vinaigrette together with spinach, nectarine, almonds, red onion, and bell
Mix tomatoes, cucumber, nectarine, and cilantro together in a bowl. Stir in olive oil gently. Sprinkle goat cheese over salad.
In a blender container, combine banana and orange juice.
Blend until smooth.
Add cut up nectarine and ice cubes.
Blend until smooth.
With blender running, add milk.
Blend until smooth and frothy.
Add water to a medium saucepan; bring to a boil; gradually stir in couscous.
Take pan off of stove burner, cover and let stand 5 minutes.
Fluff with a fork; let cool.
In a mixing bowl, add the lime juice and next 5 ingredients; whisk to blend.
Add in couscous, chopped nectarines, spinach, onion, and chickpeas; toss mixture.
Adjust seasoning with salt/pepper if desired.
Serve on individual plates; garnish with nectarine slices.
/2 cup of the crisp topping into a medium mixing
Heat oven to 350 degrees F.
Spread fried apple mixture in a buttered 8- or 9-inch pan.
Combine apple crisp mix with cold butter. Mix with fork until mixture looks like course crumbs. Sprinkle topping evenly over the apples.
Bake 50 minutes or until topping is golden. Serve warm or at room temperature with whipped cream or ice cream.
Spray an 8X8 baking pan.
Mix the fruit ingredients in the pan and stir well.
In a separate bowl, mix together crisp mix.
Spread this mixture over the berry mixture to make a top crust.
Bake at 350\u00b0F for 40-45 minutes or until topping gets crunchy.