Skip to content

Type what you have

Cook with

nectarine ×
Easy Grilled Nectarines
Dessert

Easy Grilled Nectarines

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Brush each nectarine half with 1/4 tablespoon melted butter and sprinkle with 1/2 tablespoon brown sugar.
  2. 2 Preheat the grill to medium heat.
  3. 3 Place nectarines into an aluminum grill dish or directly onto the grill. Grill until lightly browned, turning occasionally, 3 to 5 minutes.

By barbara

Caramelized Nectarine
Snack American

Caramelized Nectarine

4.3

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Cut nectarine in half all the way around the pit. Twist open and discard the pit. Sprinkle sugar on the cut side of each nectarine half.
  2. 2 Place nectarine halves, cut-side down, onto a griddle or into a skillet over medium heat; cook until the bottoms are caramelized, about 1 minute and 30 seconds.
  3. 3 Place nectarines, cut-side up, onto a plate. Top each half with yogurt.

By Gabriel

Nectarine Jam
Pantry American

Nectarine Jam

4.6

Prep
20 min
Cook
20 min
Total
1480 min

Instructions

  1. 1 Inspect five (½-pint) jars for cracks and rings for rust; discard any defective ones. Immerse the jars and rings in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Measure finely chopped, peeled nectarines; you should have 4 1/2 cups. Add to a heavy pot and immediately mix with lemon juice so they don't turn brown.
  3. 3 Combine 1/4 cup sugar and fruit pectin in a small bowl. Add to nectarines in the pot; stir well. Slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Add remaining 2 ¾ cups sugar and stir to dissolve, making sure to scrape over the bottom of the pot. Boil for exactly 1 minute, stirring constantly.
  4. 4 Remove from heat and stir in almond extract.
  5. 5 Pack jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any spills. Top with the lids and tightly screw on the rings.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars.
  8. 8 Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Lena

Grilled Nectarines with Goat Cheese
Dessert

Grilled Nectarines with Goat Cheese

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine Cabernet and sugar in a saucepan. Boil until reduced to 1/2 cup. Let syrup cool.
  2. 2 Place goat cheese and Gorgonzola in a blender with milk. Blend until smooth. Add additional milk, 1 tablespoon at a time, if necessary.
  3. 3 Cut the nectarines in half lengthwise and remove the pits.
  4. 4 Lightly brush nectarines with olive oil and place on the grill for 3 to 4 minutes.
  5. 5 Once nectarines are cooled, place a spoonful of the goat cheese mousse in the center of each nectarine. Drizzle with Cabernet syrup.

By 14 Hands Winery

Fresh Nectarine Cake with Blackberries
Dessert

Fresh Nectarine Cake with Blackberries

5.0

Prep
20 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
  2. 2 Beat butter in a large bowl with an electric mixer until creamy. Add sugar and salt gradually and mix in well. Add eggs one at a time, beating well after each addition.
  3. 3 Combine flour and baking powder, sift, and quickly beat into the batter on low speed. Thin batter with a little milk if needed. Pour batter into the prepared springform pan. Arrange nectarines and blackberries on top in a decorative pattern.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Dust with confectioners' sugar and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Lena

Fresh Fruit Basket Cobbler
Dessert

Fresh Fruit Basket Cobbler

4.5

Prep
20 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray an 8x13-inch baking dish with cooking spray.
  2. 2 In a large bowl, lightly mix together the peach, nectarine, and plum slices until well mixed, and toss with the cornstarch to dust the fruit. Pour in the currant jelly, apple pie spice, and white pepper, and lightly mix again with your hands to coat the fruit with the jelly and seasonings. Spread the fruit into the prepared baking dish.
  3. 3 Pop open the can of biscuits, and cut them in half. Arrange the biscuit dough halves on top of the fruit. Mix the sugar and cinnamon in a small bowl, and sprinkle the mixture evenly on the biscuit dough.
  4. 4 Bake in the preheated oven until the biscuits are golden brown, 20 to 25 minutes. Allow to cool on a rack for at least 20 minutes to let the dish set up.

By KCFOXY

Nectarine Bars
Dessert American

Nectarine Bars

4.5

Prep
20 min
Cook
55 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine flour and ½ cup sugar in a 9x13-inch baking pan; cut in butter until mixture is crumbly. Press firmly into an even layer.
  3. 3 Bake in the preheated oven until crust is lightly brown, about 25 minutes.
  4. 4 Place ⅓ nectarine slices in a blender; blend until smooth. Add cornstarch; blend until well combined.
  5. 5 Beat eggs in a large bowl using an electric mixer until light; gradually beat in remaining 1 cup sugar until well combined. Stir in nectarine mixture; pour over crust.
  6. 6 Bake in the preheated oven until almost set, about 30 minutes. Cool completely on a wire rack, 30 to 60 minutes. Cut into bars; top with remaining ⅔ nectarine slices.

By DIXYABI

Grilled Honey-Nectarine Ricotta Toast
Appetizer American

Grilled Honey-Nectarine Ricotta Toast

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil grate.
  2. 2 Drizzle 1 teaspoon olive oil onto a small plate. Place nectarine wedges on the plate and cover all sides with oil. Brush both sides of bread with 2 tablespoons olive oil.
  3. 3 Place nectarines onto the hot grate and grill 1 to 2 minutes per side; remove to a plate; cool slightly. Cut each wedge in 1/2 lengthwise to create 16 pieces.
  4. 4 Place bread slices onto the hot grate and cook until grill marks appear and bread is toasted, about 1 minute per side; remove to a plate.
  5. 5 Spread ricotta cheese onto each slice of toast. Arrange 8 nectarine slices onto each toast and top with almonds; drizzle with honey and sprinkle fresh mint on top. Cut each toast in half and serve.

By France Cevallos

Drupey Pie
Dessert

Drupey Pie

4.9

Prep
60 min
Cook
50 min
Total
110 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Place cherries, nectarines and apricots into a colander to drain off any excess liquid.
  2. 2 To Make Dough: In a medium bowl, combine flour and salt. Cut 3/4 cup of butter into flour mixture until it resembles coarse crumbs. Pour in one tablespoon of water at a time until the dough sticks together. Add additional water if necessary. Divide dough into two parts. Roll out one half toa circle 1/8 of an inch thick, then place in a 9 inch pie pan. Roll out the other half of the dough and cut into long strips about 1/2 inch wide. Set aside.
  3. 3 To Make Filling: Place the drained fruit mixture into a medium bowl, Stir in the sugar, cinnamon, cornstarch and flour; pour into the prepared pie pan. Dot with the remaining two tablespoons of butter. Arrange the pastry strips into a lattice top and crimp edges. In a small bowl, whisk together the egg yolk and teaspoon of water, and use a pastry brush to coat just the lattice strips--not the edges.
  4. 4 Bake in the preheated oven and bake for 25 minutes, until the crust begins to brown. Reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 20 to 25 minutes. Remove from oven and let cool a bit before serving.

By Karen

Spinach, Nectarine, and Halloumi Salad
Dinner

Spinach, Nectarine, and Halloumi Salad

4.8

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Whisk vinegar, olive oil, honey, mustard, salt, pepper, and basil together in a medium bowl. Set vinaigrette aside.
  2. 2 Toss 1/2 of the vinaigrette together with spinach, nectarine, almonds, red onion, and bell pepper in a large bowl.
  3. 3 Heat a nonstick skillet over medium-high heat. Add strips of halloumi and let cook until the undersides are golden brown and all liquid has been released and evaporates, about 4 minutes. Flip and cook until other side is golden brown, about 1 minute more.
  4. 4 Plate servings of salad, top with warm halloumi slices, and serve with remaining vinaigrette.

By SunnyDaysNora

Nectarine Pie
Dessert American

Nectarine Pie

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a large pot of water over high heat, and bring to a boil.
  2. 2 Combine sugar, flour, cinnamon, heavy cream and almond extract. Set aside.
  3. 3 Place nectarines in boiling water for 30 to 45 seconds. Immediately place nectarines under cold running water and remove skins. Cut nectarines in half and remove pits; arrange nectarine halves in prepared crust cut-side down. Pour cream mixture around nectarines.
  4. 4 Bake in the preheated oven until filling is set, about 40 to 45 minutes. Serve warm or cold.

By crashkwiccon

End of Summer Soup
Dinner

End of Summer Soup

Prep
35 min
Cook
75 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place butternut squash face-down in a baking dish; pour water into dish around squash.
  3. 3 Bake in the preheated oven until tender, about 45 minutes.
  4. 4 While butternut squash bakes, place yellow squash, sweet potato, nectarine, orange bell pepper, cucumber, and onion into a large pot with enough water to cover. Stir in salt, cinnamon, nutmeg, and pepper to vegetable mixture. Bring to a boil. Cover, reduce heat, and simmer for 10 minutes.
  5. 5 Remove butternut squash from the oven. Let cool 10 minutes.
  6. 6 Scoop out the inner pulp of squash half; add to the simmering soup. Continue to let simmer to meld flavors for at least 15 minutes. Remove from heat; drain liquid.
  7. 7 Place cooked vegetables into a food processor and puree until smooth.
  8. 8 Transfer puree to a large saucepan over low heat. Stir chicken broth and yogurt into puree until well blended. Cover and let simmer until incorporated, about 15 minutes. Remove from heat; sprinkle with Pecorino Romano cheese. Serve.

By Jon Brumfield

Summer Fruit Salad
Dessert American

Summer Fruit Salad

4.7

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Gently fold watermelon, blueberries, peach, nectarine, plum, and grapes together in a large bowl. Sprinkle coconut and cinnamon over fruit; fold together.
  2. 2 Cover the bowl with plastic wrap; refrigerate at least 1 hour before serving. Top with whipped topping.

By Teri Carrillo-Fox

KK's Three Fruit Cobbler
Dessert American

KK's Three Fruit Cobbler

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spread nectarine and plum pieces into a 9x13-inch baking dish; sprinkle raspberries over top.
  3. 3 Whisk flour, white sugar, brown sugar, ginger, and cinnamon together in a large bowl until well combined; cut in butter with a pastry cutter or 2 knives until mixture resembles coarse crumbs. Spread crumb mixture evenly over fruit.
  4. 4 Bake in the preheated oven for 15 minutes. Rotate the dish; continue baking, 10 to 15 minutes more. Place the dish under the broiler, if topping is still pale, until browned, 1 to 3 minutes.

By Kay

Summer Fruit Salad with Mint Dressing
Dessert American

Summer Fruit Salad with Mint Dressing

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine watermelon, strawberries, peaches, nectarines, pear, and grapes in a large bowl.
  2. 2 Whisk lemon zest, lemon juice, mint, and honey together in a small bowl; drizzle over fruit mixture and toss to coat.
  3. 3 Refrigerate before serving, 1 hour.

By TimTanguay

Chef John's Nectarine Salsa
Dinner American

Chef John's Nectarine Salsa

4.8

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Combine nectarine, bell pepper, onions, jalapeño pepper, and cilantro in a medium bowl. Stir in lime juice, olive oil, salt, and cayenne pepper. Cover the bowl with plastic wrap. Refrigerate to let flavors develop, 30 minutes to 1 hour.
  2. 2 Stir in black pepper before serving. Add a pinch more salt if needed.

By John Mitzewich

Broiled Stone Fruit with Cardamom Banana Soft Serve
Snack American

Broiled Stone Fruit with Cardamom Banana Soft Serve

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Place fruit in a baking dish, cut side up and pour cider over top. Sprinkle tops with sugar and cook at 425 degrees F for 17 minutes and finish under the broiler until browned.
  2. 2 To make soft serve, place ingredients in a blender and blend until smooth. Serve under fruit immediately or chill in freezer in a dish for 1 hour to make more scoopable.
  3. 3 Sprinkle with chia seeds and blueberries.

By Almond Breeze

Flavored Water
Drink American

Flavored Water

5.0

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Place cucumber, nectarine, lemon slices, lemon juice, lime slices, lime juice, ginger, and Melissa leaves in a large pitcher; mash gently with a wooden spoon. Add water, stir, and refrigerate until flavors blend, 2 hours to overnight. Strain; serve over ice.

By Laka kuharica - Easy Cook

Vegan Overnight Oats with Chia Seeds and Fruit
Breakfast American

Vegan Overnight Oats with Chia Seeds and Fruit

4.5

Prep
5 min
Cook
5 min
Total
490 min

Instructions

  1. 1 Combine almond milk, bananas, oats, water, chia seeds, and cinnamon in a jar or airtight container; stir together. Cover and refrigerate, 8 hours to overnight.
  2. 2 Place oat mixture in a saucepan over low heat and gently cook for about 5 minutes. Divide between 2 bowls and top with blueberries, blackberries, and nectarine.

By Jet

Heirloom Tomato Salad with Nectarines, Avocado, and Arugula
Lunch American

Heirloom Tomato Salad with Nectarines, Avocado, and Arugula

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk oil and vinegar together in a bowl.
  2. 2 Place the sliced tomatoes on a platter and drizzle with about half of the vinaigrette and sprinkle with a pinch of regular salt. Place half the arugula on top of the tomatoes, then add the nectarine and avocado slices. Add the balance of the arugula and gently toss ingredients with the balance of the vinaigrette. Sprinkle with flaky sea salt and more pepper.

By GroveProvisions

Nectarine-Raspberry Crumble
Dessert American

Nectarine-Raspberry Crumble

4.0

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Bring a large pot of water to a boil. Submerge nectarines in the boiling water for about 30 seconds. Remove with a slotted spoon; cool. Peel, halve, remove pit, and slice nectarines.
  3. 3 Combine nectarines, raspberries, and white sugar in a bowl; transfer to a baking dish.
  4. 4 Combine brown sugar, flour, oats, butter, cinnamon, nutmeg, and salt in a bowl; rub between your fingers to create streusel. Sprinkle streusel evenly over fruit.
  5. 5 Bake in the preheated oven until crumble is lightly browned, 45 to 60 minutes.

By gartenfee