Now pull out your prettiest bowl and silverware add candles and flowers and indulge!Caramelized Nectarine Melbas Recipe
Nutrition Facts
Yield 4 servings
Amount Per Serving
Calories 342
Total Fat NA
Saturated Fat NA
Cholesterol NA
Sodium 1mg
Total Carbohydrates 87g
Dietary Fiber 5g
Protein 1g
INGREDIENTS
1 (10-oz) package frozen red raspberries in syrup, thawed
1 (10-oz) package frozen red raspberries in syrup, thawed
1⁄4 cup sugar
2 Tbsp water
2 ripe nectarines, halved and pitted
1 pt peach sorbet
1⁄2 pt raspberry sorbet
Garnish: fresh raspberries
PREPARATION
1. Purée raspberries in syrup in blender. Scrape through a fine-mesh sieve into a bowl to discard seeds; set aside.
1. Purée raspberries in syrup in blender. Scrape through a fine-mesh sieve into a bowl to discard seeds; set aside.
2. Combine sugar and water in small nonstick skillet and place over medium-high heat. When sugar is dissolved and it starts to boil, add nectarines, cut side down. Continue to boil sugar mixture until it starts to caramelize and turn a deep golden brown, about 6 minutes, swirling pan occasionally. Remove from heat; carefully turn nectarines over and spoon caramel from skillet over cut sides.
3. To serve: Place a scoop of peach sorbet into each of 4 dessert bowls; nestle a nectarine, cut side up, on top of sorbet. Place a mini-scoop of raspberry sorbet in pit cavity of each nectarine.
Drizzle with raspberry sauce and fresh raspberries if desired.
No comments:
Post a Comment