Baked stuffed nectarines - country living

8 servings

Ingredients

Quantity Ingredient
6 tablespoons Whole unblanched almonds
8 1 3/4-inch almond macaroons
6 tablespoons (3/4 stick) unsalted butter, softened
1½ tablespoon Sugar
1 Large egg yolk
½ To 1 t kirsch
8 mediums Firm, ripe nectarines
1 tablespoon Unsalted butter, melted
Creme Anglaise (opt., recipe follows)
Fresh blackberries or raspberries (opt.)
Fresh mint sprigs (opt.)

Directions

1. Heat oven to 350'F. On rimmed baking sheet, toast almonds 6 to 7 minutes until lightly browned. Chop almonds into ⅛- to ¼-inch chunks.

2. Place macaroons between two sheets of waxed paper; using your hands or rolling pin, crush macaroons into small chunks-not a fine powder.

3. In small bowl, with electric mixer at medium speed, beat softened butter and the sugar until light and fluffy. Add egg yolk and continue beating until light and fluffy again. Beat in crushed macaroons, almond chunks, and desired amount of kirsch until well blended.

4. Rinse and dry nectarines; cut in half or lengthwise by slicing along natural seam and twisting. Remove pits; with small spoon, scoop out about 1 T nectarine flesh from each half and refrigerate for another purpose.

5. Increase oven temperature to 375'F. Grease shallow 11-by 9-inch baking dish; arrange nectarines in dish. Divide macaroon filling among nectarines; brush tops with melted butter.

6. Bake nectarines 15 minutes or until macaroon mixture is slightly browned and nectarines are tender when pierced with tip of knife.

(Nectarines should still hold their shape.) Let nectarines stand about 10 minutes or until cool enough to handle. Using sharp knife, remove and discard skins of nectarines.

7. Meanwhile, prepare Creme Anglaise, if desired, and spoon some onto 8 serving plates. Place 2 nectarine halves on each plate over Creme Anglaise; garnish with berries or mint sprigs, if desired. Serve at room temperature.

Creme Anglaise: In 1-quart saucepan, warm 2 C milk, 3 T sugar, and a 1-inch piece of vanilla bean, split and scraped, until sugar dissolves. In small bowl, with wire whisk, beat 4 large egg yolks until smooth but not frothy. Gradually whisk in about a quarter of warrn milk mixture, then return yolk mixture to saucepan of milk and cook, stirring constantly over very low heat until a custard forms that coats the spoon. Strain the custard into a bowl; serve or cool to room temperature, then refrigerate, covered, until cool.

Nutrition information per serving without Creme Anglaise-protein: 3 grams; fat; 17 grams; carbohydrate: 13 grams; fiber: 1 gram; sodium: 40 milligrams; cholesterol: 54 milligrams; calories: 206 Country Living/April/94 Scanned & fixed by DP & GG Submitted By MICHELLE HOWE On 07-10-95

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