Bruléed Pluots and Nectarines – Episode 25
Invite some friends over, they’ll be impressed (just don’t tell them how simple it was).
Picture in your mind: Nectarines and pluots (from this week’s Abundant Harvest Organics box), orange zest, cinnamon, bruléed brown sugar (bruléed means burned)… Should I go on? OK, I will… Maple syrup, strawberries, almonds, reduced apple cider vinegar… Imagine these flavors after a nice dinner of Grilled Steak and Veggies, or Roasted Tomato Pasta and Cucumber Salad, or BBQ Chicken, Garlicky Potato Skins, and Roasted Green Beans. These little gems will satisfy your sweet tooth!
Is it time for dessert yet?!
- 1 nectarine, halved
- 1 pluot, halved
- 4 T brown sugar (or granulated or raw sugar)
- 3/4 C plain Greek yogurt
- 1 T maple syrup
- 1/4 t cinnamon
- 1 t orange zest, grated (optional)
- 1 T reduced apple cider vinegar (reduced from 1/2 C)
- 2 strawberries, chopped
- 1 T roasted almonds, chopped
- Halve fruit and remove pit. Bake at 350F for 30-45 minutes (in toaster oven, conventional oven may require less time), until fruit is tender and warmed through.
- In small saucepan bring vinegar to a boil over medium heat. Reduce (about 10 minutes) until thickened and syrupy. Keep an eye on it so it doesn't burn.
- Mix yogurt, maple syrup, cinnamon, and zest together. Set aside (you could freeze it and have frozen yogurt).
- Remove fruit from oven. If any juices have accumulated in the middle of the fruit (where the pit was), spoon out (otherwise the sugar will just soak in). Top fruit with sugar and carefully melt the sugar using a kitchen torch. If you don't have a torch, place in the broiler and cook until sugar is browned (keep an eye on it so it doesn't burn - it will just take a couple of minutes). Let the sugar cool for a minute or so. It should harden and form a sort of crust.
- Top with a dollop of yogurt, a sprinkle of almonds and strawberries, and a drizzle of the reduced vinegar.