Baked Nectarines With Greek Yogurt And Honey Recipes

HONEY APPLE AND NECTARINE TART WITH WHIPPED MASCARPONE

Steps:

• Line 1 large baking sheet with parchment paper. Place the sheet of puff pastry on a floured surface and cut into 4 even squares. Separate the squares and leave some room between them on the baking sheet. Create a border around the inside of each square by scoring about 1/2-inch around the inside the square. Prick the dough inside the small square. Cover and refrigerate at least 30 minutes and up to 1 day.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400 degrees F.
• On each pastry square, overlap slices of apple and nectarine, within the border.
• Brush fruit on each tart, with melted butter and sprinkle with 1 teaspoon sugar.
• Bake tarts until pastry is golden and apples are tender, about 20 minutes. Drizzle each tart with 1 teaspoon honey. Transfer tarts to racks; cool 5 minutes. Serve warm or at room temperature.
• While tarts are cooling, whisk mascarpone with orange liqueur. Top each cooled tart with a dollop of flavored mascarpone.

ROASTED NECTARINES WITH LABNEH, HERBS, AND HONEY

Steps:

• Preheat the oven to 425°. Line a large baking tray with baking paper.
• Place the nectarine halves cut side up on the prepared tray, then drizzle each with a little olive oil and season generously with pepper. Bake for 25-30 minutes until the edges of the fruit are browned and the flesh is cooked through and tender. Remove from the oven and leave to cool.
• Select a large platter and spread the labneh or strained Greek yogurt all over the surface, then arrange the roasted nectarines on top. Drizzle with a little olive oil, season with a little salt and sprinkle over the toasted flaked almonds, followed by the oregano and pul biber. Drizzle all over with the honey and, finally, scatter over the mint ribbons. Take to the table to serve.

RUSTIC HONEY BAKED NECTARINES

Steps:

• Set oven temp to 350 degrees.
• Remove stones and place cut nectarines on the parchment paper in an oven proof dish or pan facing up. (The parchment may be molded into a black iron skillet, large enough to hold the peaches and may be served straight from the pan.) Drizzle honey, vanilla and sprinkle brown sugar over the top.
• Bake for 15 minutess, scoop up the juices from the bottom of the pan and coat nectarines and bake for an additional 15 minutes or until golden and sticky. Serve with yoghurt, drizzled with honey.