Seared White Nectarines And Burnt Honey
makes 8 servings
A quick sear in a little butter heightens the white nectarine's caramel notes, keeps raw flavors intact, and protects the fruit from discoloring, which means you can prepare this simple dessert ahead.Read more about this recipe in the Santa Monica Farmers' Market Cookbook.
2 tablespoons full-flavored honey, warmed
2 tablespoons water or dessert wine such as muscat
2 teaspoons unsalted butter
4 fresh bay leaves (optional)
4 ripe nectarines or peaches, halved and pitted
Boysenberries, blackberries, or raspberries
prep: 5 minutes
total: 15 minutes
small bowl
large, heavy skillet
platter
dessert plates
1. In a small bowl, stir together the honey and water. Heat a large, heavy skillet over medium-high heat. Film the pan with 1 teaspoon of the butter and add the bay leaves. When the butter sizzles and the bay leaves start to blister, add half of the fruit, cut side down.
2. Cook until the cut surface is browned, about 2 minutes. Transfer the fruit, cut side up, and the bay leaves to a platter. Repeat with remaining fruit and 1 more teaspoon butter.
3. Reduce the heat to medium-low and pour the honey mixture into the pan. Stir, scraping up any brown bits, and then simmer until deep brown, about 2 minutes.
4. To serve, divide the fruit among dessert plates, lightly drizzle the fruit with the honey, and then scatter the berries around the fruit.
2. Cook until the cut surface is browned, about 2 minutes. Transfer the fruit, cut side up, and the bay leaves to a platter. Repeat with remaining fruit and 1 more teaspoon butter.
3. Reduce the heat to medium-low and pour the honey mixture into the pan. Stir, scraping up any brown bits, and then simmer until deep brown, about 2 minutes.
4. To serve, divide the fruit among dessert plates, lightly drizzle the fruit with the honey, and then scatter the berries around the fruit.
0
