A stone's throw: Peachy desserts are plum good

August 21, 1996|By LOS ANGELES TIMES

This nectarine recipe is from Lindsey Shere's "Chez Panisse Desserts" (Random House, 1985).

Baked stuffed nectarines

Makes 8 servings

6 tablespoons unblanched whole almonds

8 amaretti (Italian macaroons)

6 tablespoons butter, softened

1 1/2 tablespoons sugar

1 egg yolk

1/2 to 1 teaspoon kirsch

1 1/2 pounds nectarines, cut in half and pitted

1 to 2 tablespoons melted butter

Toast almonds at 350 degrees until sweet smelling, 6 to 7 minutes. Almonds should not brown inside. Chop almonds by hand into 1/8 - to 1/4 -inch chunks.

Crush amaretti between sheets of wax paper using rolling pin. Crumbs should be in tiny chunks.

Beat butter until light and fluffy. Add sugar, then egg yolk and continue beating until mixture is again light and fluffy. Beat in amaretti and almonds and flavor with kirsch to taste.

Scoop out enough flesh from pit of nectarine to make hole big enough to hold rounded tablespoon of filling. Arrange nectarines face-up in buttered baking dish. Brush tops of fruit with melted butter and bake at 375 degrees until filling has browned and nectarines are cooked through and tender, about 20 minutes. Cool 10 minutes or so, then when cool enough to handle, slip off skins. Serve warm.

Per serving: 274 calories; 111 mg sodium; 82 mg cholesterol; 19 g fat; 25 g carbohydrates; 4 g protein.

Stone fruit tart

Makes 6 servings

1/2 (17 1/2 -ounce) package frozen puff pastry dough

1 egg

1 tablespoon water

3/4 pound absolutely ripe peaches, plums or nectarines, or combination

2 tablespoons sugar

2 tablespoons butter, softened

1/4 cup apricot jam

1 tablespoon cognac

Roll puff pastry to smooth out. Place on greased baking sheet. Trim 1/2 -inch strip from each side and both ends. Beat egg with water and brush on surface of large piece of pastry for 1 inch from all edges. To create tart shell, place long strips on top of long edges of puff pastry, trimming to fit and pressing gently to seal; then place short strips at ends, trimming to fit and pressing gently to seal. Bake crust at 400 degrees until barely golden, about 10 minutes.

Peel peaches by briefly poaching them in boiling water; refresh in ice water and slide peels off. Slice fruit between 1/4 - and 1/2 -inch thick and arrange on crust. Sprinkle with sugar and dot with butter.

Bake at 350 degrees until pastry is puffed and browned and fruit is soft, about 20 minutes. While tart is baking, melt jam and cognac in small saucepan, then push through strainer. Remove tart from oven and cool slightly. Lightly brush with jam to glaze.

Per serving: 313 calories; 185 mg sodium; 46 mg cholesterol; 16 g fat; 39 g carbohydrates; 5 g protein.

Stone fruit ice cream

Makes 6 to 8 servings

2 1/2 cups peeled, sliced peaches, plums or nectarines or combination

1/2 cup plus 1 tablespoon sugar

1/2 cup milk

1/2 cup half and half

1 cup whipping cream

1/4 teaspoon almond extract

Combine peaches and 1/4 cup sugar in bowl and toss well to mix.

In separate bowl, combine remaining 1/4 cup plus 1 tablespoon sugar, milk, half and half, whipping cream and almond extract.

Freeze cream combination according to instructions provided with ice cream maker. When firm but not completely frozen, add fruit and finish freezing.

Per serving: 208 calories; 25 mg sodium; 48 mg cholesterol; 13 g fat; 22 g carbohydrates; 2 g protein.

Pub Date: 8/21/96

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