“Movin’ to the country,
gonna eat a lot of peaches
Movin’ to the country,
Gonna eat me a lot of peaches
Movin’ to the country,
gonna eat a lot of peaches
Movin’ to the country,
gonna eat a lot of peaches”– ‘Peaches‘ by The Presidents of the United States of America
It’s stone fruit season here in Sydney.
Peaches and cream are one of those iconic stone fruit flavour combinations, aren’t they? And there are oodles and oodles of recipes to be found for grilled or baked peaches and cream with toasted nut sprinkles, usually almonds…
But this post is about nectarines!
Yep. Not for this girl the soft and traditional blush of peaches.
Nope. I like a statement fruit. And today, that fruit is the fuzz-free nectarine.
Now, you’re entitled to your opinion, but for me, the nectarine is the gutsier version of the peach. And before you get all technically correct on me, I do recognise that they come from the same family.
I just have a preference for the nectarine.
“Talking of Pleasure, this moment I was writing with one hand, and with the other holding to my Mouth a Nectarine – how good how fine. It went down all pulpy, slushy, oozy, all its delicious embonpoint melted down my throat like a large, beatified Strawberry.” – John Keats (1795-1821)
Its pretty early in the season down here, so while the nectarines are plentiful, they are still firm. Just perfect for baking, really.
Of course, traditional whipped cream is not on the menu here. And, if you’re still in the elimination phase of the Autoimmune Protocol, nor are nuts.
So, I’ve bastardised the traditional baked peaches and cream into an AIP-friendly, dairy- and nut-free Baked Nectarines with Whipped Cream and Toasted Coconut.
Its so easy that its a bit of a stretch to call it a recipe. More like an ‘assembly’ really. And, if you’ve got some skills in the presentation department, I reckon its even tasty enough to be dinner-party worthy…
You be the judge
- 4 nectarines
- 1 Tablespoon coconut oil (approximately)
- 1½ Tablespoons honey (approximately)
- 1 can coconut cream (400 mls/13.5 fl oz) refrigerated for 6 hours or overnight
- 1 teaspoon vanilla powder
- 3 Tablespoons coconut flakes
- Heat your oven to 180°C (350°F). Pop a metal mixing bowl into the fridge.
- Using a sharp knife, carefully halve your nectarines. Gently prise the stone out of each nectarine.
- Pop the nectarines into a baking dish. Top each half with a small knob of coconut oil and an equally small drizzle of honey.
- Bake for 20 - 25 minutes, until bubbling and soft.
- While the nectarines are in the oven, prepare your whipped cream and toasted coconut.
- Remove the lid from the coconut cream and carefully scoop out the separated fat. Place this into your chilled bowl. (Save the leftover coconut liquid for a smoothie)
- Whip the cream until fluffy - a minute or two. Add ½ Tablespoon of honey and the vanilla powder and whip again.
- Heat a fry pan over a medium flame. When hot, pop in your coconut flakes. Using a spatula, keep the flakes moving around the pan. Don't walk away! When they are toasty and brown, tip into a ramekin and allow to cool.
- When your nectarines are ready, place two onto each plate. Spoon over the leftover juices from the baking dish, top generously with coconut cream and sprinkle over coconut flakes.
E N J O Y !
This recipe features in the Phoenix Helix Recipe Roundtable
Yummmmm. I love stone fruits. Actually my fave would have to be the white fleshed peach. I planted a donut peach tree last year. I thought it had died as it lost all its leaves over the winter, but it has now sprung back to life. I don’t know how many years it takes to get fruit from it though. And as I live in a wildlife corridor I expect a lot of my fruit will be eaten by the wildlife. Speaking of which – we have a golden brushtailed possum! I’d never seen one before until I was outside at last light a week ago and he came crawling out of the next door neighbours palm tree, up the jacaranda and then across to our roof. He (or she) is so cute I’d happily share a peach. 🙂
I will gladly swap my white fleshed peaches for your nectarines… 🙂
Do you ever see wombats in your wildlife corridor? I’ve developed a strange affection for them recently.
Looks great! Could be a Mathesons favourite !
I will happily make it for you at Mathesons 🙂
OMG! I was so hungry when this came through. And I literally could not imagine anything more enticing, heavenly and delicious than this nectarine situation you’ve got going on here, Joanna~.
You and my Dad, Petra. You’d be in nectarine heaven together!
Whence on earth did you dredge the admirable word BODACIOUS!?
I know not. (Could it be that you had to look it up?!?! An unexpected bonus for me!)
This reminds me of a recipe that my family makes every Christmas, baked nectarines with raspberry jam. I love those nectarines but dare I say, your recipe looks even more enticing (sorry mum!)!!
Ha! I think you may be just stroking my ego. Sure your Mum’s taste better BECAUSE they are your Mum’s…
Oh… I miss peaches so! I made a softer version of meringue the other day (just egg whites whipped with a bit of sugar). That would be so tasty on top of your baked nectarines or peaches. I just wish I had some peaches to try it on…
Cheers from Mongolia – the land of no peaches
Barbra
Yum! That is inspired!
Ps – you can come to me for peaches