Nectarine Gratin (Gratin de Nectarines)
Preparation time: 30 min.
It is late summertime and the bounty of ripe and succulent nectarines is spectacular. This delicious dessert is simple to prepare and the list of ingredients is short. The result: a homey, comforting dessert, a sure pleaser for an outdoors party.
Nectarines are firmer than peaches and do not need to be peeled, another bonus when preparing this dish. Baking brings out their flavor and turns the flesh soft and redolent with juices.
- 10 ripe juicy nectarines
- 2 tbsp lemon juice
- 2 egg yolks
- 1/4 cup real maple syrup or 1/2 cup natural sweet wine (like the Muscat de Beaumes-de-Venise)
- 1/4 cup heavy cream
- 1/4 cup almonds peeled
- butter for the baking dish
Preheat oven 200°C (400°F).
In a small saucepan, toast the almonds until golden. Let them cool for some minutes and then chop them roughly. Set aside.
Rinse and dry nectarines. Cut them into 2-3 cm (1-1.5 in) chunks. Set them aside in a buttered baking dish. Sprinkle nectarines with the lemon juice and stir to coat to avoid oxidation.
Mix egg yolks with maple syrup and heavy cream in a small bowl. Pour egg mix over the nectarines. Toss lightly to coat. Sprinkle nectarines top with the toasted almonds.
Bake nectarines for 20 minutes or until they are soft. Grill top for 5 minutes longer. Cool and serve at room temperature with vanilla ice cream or a dollop of mascarpone.