NECTARINE PLUM CRISPS
A fusion of late-summer fruits, these crisps make a simple dessert-and what's left can be kept for breakfast. Look for apple crisp mix in the produce department of your grocery store. -Nicole Werner, Ann Arbor, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place crisp mix in a small bowl; cut in butter until crumbly. Spoon half of the mixture into four 10-oz. ramekins or custard cups coated with cooking spray; reserve remaining mixture for topping., In another bowl, combine the nectarines, plums and cornstarch; toss to coat. Spoon over crumb layer. Sprinkle with topping., Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm; top with ice cream if desired.
Nutrition Facts : Calories 474 calories, Fat 18g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 353mg sodium, Carbohydrate 74g carbohydrate (51g sugars, Fiber 4g fiber), Protein 3g protein.
PEACH PLUM PIE
When I want to impress guests, this is the pie I prepare. Peaches, plums and a bit of lemon peel are a refreshing trio that wakes up taste buds. It's a family favorite that's requested often. -Susan Osborne, Hatfield Point, New Brunswick
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the peaches, plums, lemon juice and extract. In another bowl, combine sugar, tapioca, lemon zest and salt. Add to fruit mixture and stir gently; let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; add the filling. Dot with butter. , Roll out remaining pastry to fit top of pie; cut slits in pastry. Place over filling. Trim, seal and flute edges. Cover the edges loosely with foil. , Bake at 450° for 10 minutes. Reduce heat to 350°. Remove foil; bake 35 minutes longer or until crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 472 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 303mg sodium, Carbohydrate 79g carbohydrate (46g sugars, Fiber 1g fiber), Protein 3g protein.
NECTARINE PLUM COBBLER
I live in northern Manitoba, where fresh nectarines and plums are usually available only at summer's end. I make the fruit filling and freeze it for use all winter. My family really enjoys this recipe, and it's wonderful topped with vanilla ice cream. -Darlene Jackson, The Pas, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large saucepan, combine 3/4 cup sugar and cornstarch. Gradually stir in apple juice until smooth. Stir in plums and nectarines. Cook and stir until mixture comes to a boil; cook 1-2 minutes longer or until thickened and bubbly. Reduce heat; simmer, uncovered, for 5 minutes. , Remove from the heat; cool for 10 minutes. Pour into a greased 13x9-in. baking dish. , In a large bowl, whisk flour, baking powder, baking soda, salt and remaining 1/2 cup sugar. Cut in butter until crumbly. Make a well in the center; stir in buttermilk just until a soft dough forms. Drop by tablespoonfuls over fruit mixture. Bake until golden brown, 30-35 minutes. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 333 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 361mg sodium, Carbohydrate 61g carbohydrate (36g sugars, Fiber 3g fiber), Protein 5g protein.
PEACH, PLUM, NECTARINE, OR CHERRY FILLING
Make and share this Peach, Plum, Nectarine, or Cherry Filling recipe from Food.com.
Provided by threeovens
Categories Dessert
Time 35m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, toss the fruit with the sugar, lemon juice, and cornstarch.
- In a heavy saucepan, melt the butter over medium heat.
- Add the fruit mixture and bring to a boil, stirring often, about 5 minutes.
- Lower heat and simmer, stirring often, until thickened, about 10 minutes; let cool.
Nutrition Facts : Calories 146.6, Fat 2.3, SaturatedFat 1.2, Cholesterol 5.1, Sodium 0.6, Carbohydrate 32.6, Fiber 2.3, Sugar 29.4, Protein 1.4
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