I picked up a flat of organic nectarines from Nash’s Farm Store. My plan is to slice some to freeze for later use in smoothies, plus I made a couple flognardes for friends and family, and today I oven-roasted a panful—and boy, are they good! Served with a dollop of freshly whipped cream—even better! The first panful didn’t last very long, so I quickly roasted another batch in a larger baking dish. The sugar and butter caramelizes into a decadent syrup, although the nectarines’ natural tartness prevent them from being overly sweet.
1/4 cup lemon juice
1/4 cup organic sugar mixed
1 teaspoon powdered vanilla bean
1 teaspoon cardamom
1 tablespoon butter
Preheat the oven to 400 degree F.
Wash the nectarines, slice in half and remove the pits. Place nectarines in a baking dish, cut side up. (The first time I made these, I used 4 nectarines in an 8″x8″ dish; the second time I made these, I used 8 nectarines and a 9″x13″ baking dish).
Pour the lemon juice evenly over all of the nectarines.
In a small bowl, add the sugar, vanilla bean and cardamom, stirring to combine. Sprinkle evenly over all of the nectarines.
Place the baking dish in the oven and set timer for 10 minutes. After 10 minutes, remove from oven and add a small pat of butter to the top of each nectarine. Return to the oven and bake an additional 10 minutes.
Turn off the oven and let the nectarines cool slightly before removing from the oven. Spoon some of the syrup in the bottom of the baking dish over the nectarines when serving.
Best served warm with an optional dollop of whipped cream or vanilla bean ice cream.
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