Sep 17, 2009 2:11 pm US/Pacific
Tony Tantillo: Nectarines
Today's tip of the week is going to be with NECTARINES.
OK, it's the fall and let's face it, it's October and nectarines are a summer fruit. They're still out there and some late crops coming in in different varieties, but some nectarines this time of year may not taste any good. As a matter of fact, you cut one open and inside it'll be like cotton and you don't want that, so this is not the time to compromise at all with the selection and storage of nectarines, or forget it, you're going to throw away your money, the flavor, and the nutritional value. Let's talk about selection.
Take a look right here. When you buy your nectarines, see this here? This is what you want to look for; a nice red color all the way around. If it has a dull color to it and it is soft, don't buy it; absolutely don't buy it. You want to buy it when it's fairly firm this time of year, with a beautiful color, and the skin free of any shriveling whatsoever.
When you bring them home, store them on the counter, not in the refrigerator and enjoy them, and I mean enjoy them within 3 – 4 days. This time of year this late in the season if you hold them too long, they go from ripe, sweet and juicy to terrible like cardboard, and that you don't want.
Nectarines, they're still good out there in the market, but check them wisely and do not compromise to get great tasting nectarines with all their nutritional value,
Nectarine-Berry Cobbler with Hazelnut-Polenta Topping
Polenta provides a flavorful topping for cobblers without lots of butter.
Serves 6 to 8
Butter-flavored cooking spray
2 pounds firm but ripe nectarines, pitted and sliced about ⅜ to ½ inch thick
1½ to 2 pints blackberries or raspberries, washed and picked over
2 tablespoons fresh lemon juice
⅓ cup plus ¼ cup sugar
¼ teaspoon each ground cinnamon and nutmeg
2 tablespoons cornstarch
½ cup cornmeal
¼ cup flour
⅛ teaspoon kosher salt
1 teaspoon baking powder
½ cup 1% low-fat milk
¼ cup toasted and skinned hazelnuts, chopped
1. Spray a 2-quart gratin or baking dish with butter-flavored cooking spray. Preheat oven to 400°F.
2. In a mixing bowl, toss nectarine slices and berries with lemon juice. In a smaller bowl, combine ⅓ cup sugar, cinnamon, nutmeg, and cornstarch. Add to fruit and toss. Put fruit mixture in gratin dish and level out.
3. In a mixing bowl, combine cornmeal, flour, salt, baking powder, milk, hazelnuts, and ¼ cup sugar. Spoon or spread over fruit. Spray with butter-flavored spray.
4. Bake about 30 minutes or until top begins to brown and fruit bubbles up. Cool and serve warm or at room temperature.
Click to enlarge
Stumble It!
Comments