Chocolate is delicious, ice cream is fantastic, candy is dandy but when summer rolls around (and God knows we’ve had quite a summer so far!) there is nothing quite like a fruit dessert. Oozing with juices and a mixture of soft and crunchy under your bite, a summer cobbler or fruit pie or cake are the perfect summer treat at the end of your meal or BBQ. SWEETTABLESCAPES just tried the “Brown Butter Nectarine Cobbler/Cake” by Melissa Clark of the New-York Times.
The result is this golden cake filled with soft but not mushy pieces of fruit and a nice caramelized cake all around. It was declared D-E-L-I-C-I-O-U-S!!
3 cups fresh nectarines or peaches cut in 1/2 inch slices or a combination(about 1lb)
5 oz sugar (about 3/4 cup)
1 tsp lemon juice
4 TBsp unsalted butter
3 oz flour (about 3/4 cup)
1 1/2 tsp baking powder
1/8 tsp salt
3/4 cup buttermilk
1/4 cup slice almonds
1/4 tsp freshly grated nutmeg
2 TBsp Demerara sugar
1. Preheat oven to 350. In a saucepan over medium heat, combine the fruit slices, 1/4 cup sugar and lemon juice. Stirring constantly, bring the mixture to a simmer, then take the pan off the heat.
2. In a small saucepan over medium heat, melt butter and cook, swirling the pan occasionally, until it smells very nutty, turns golden and flecks of dark brown appear, 2 to 3 minutes. Pour the brown butter inot an 8X8 inch baking dish.
3. In a mixing bowl, combine flour, remianing 1/2 cup sugar, baking powder and salt. Pour the buttermilk into the dry ingredients and mix just until the dry ingredients are moistened. Scrape the batter on top of brown butter, use a spatula to even out the batter but be careful not to mix it into the butter.
Scatter the nectarine slices and juice on top of batter without stirring. Sprinkle with the almonds, nutmeg and Demerara sugar. Bake until golden, 50 to 55 minutes. transfer pan to wire rack to cool. Serve warm. (6 to 8 servings)
No mention of vanilla ice-cream in the recipe, but it would not hurt to serve “a la mode”.