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Here is a simple but elegant summer dessert. I’m not typically a dessert-making kind of guy, but I spied a flat of nectarines on the counter and a cast iron skillet on the stove, and the gears started turning.
Arrange the nectarines on a plate cut side up.
Sprinkle the cut side of each nectarine half lightly with 1/2 teaspoon sugar.
Season lightly with salt and very little pepper, and let sit 15-30 minutes.
Heat a cast iron skillet over medium heat.
When the skillet is hot, add the nectarines cut-side-down.
Cook until the flesh just starts to caramelize to a medium brown.
Add half of the water and 1 Tablespoon of the butter.
When the butter is melted, roll the pan a little to distribute the liquid. Lift each nectarine to allow some of the liquid to get under them.
Cover the pan lightly with a lid (or a piece of aluminum foil), reduce the heat to medium-low and cook 15 minutes.
Uncover and add the remaining water and butter, champagne, honey, and allspice.
Roll the pan a little to combine and distribute the liquid. Lift each nectarine to allow some of the liquid to get under them.
Increase the heat to medium and cook until the liquid reduces to a melted caramel consistency.
Remove from the heat and let cool about five minutes.
Serve and enjoy.
Eggs guaranteed salmonella free are always available in Budapest grocery stores. I can vouch for it. But in some other locations the eggs may be of less reliable quality and therefore certain things—like homemade mayonnaise—are better left unmade. Mousse au Chocolat, however, need never be foregone, because the yolks in this recipe are cooked.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!