Now that summer is in full swing, I’m hoping you have had a chance to enjoy the abundance of fresh fruits and vegetables this season has to offer. One of my favorite summer fruits is the nectarine. Ever since I can remember I have always loved its sweet and tangy flavor. I must say that, I am partial to its smooth, tender skin over the fuzzy skin of a peach. If you have yet to get your hands on some nectarines, I encourage you to do so! Biting in to a ripe, juicy nectarine is so irresistible and they always taste best in season! If you’re looking to use this fruit as something more than a delicious snack, I definitely recommend you make this Baked Nectarines with Sweet Cashew Cream dessert!
This simple summer dessert highlights the flavor of the ripe nectarines. The nectarines are lightly brushed with coconut oil and baked in the oven until tender. You know they’re done when their juice starts to bubble and slightly caramelize. To compliment the light, tangy nectarines, I wanted something creamy and decadent. I opted for my Sweet Cashew Cream. It is rich and smooth but unlike ice cream you don’t have to worry about it turning into a liquid mess. I topped this dessert off with maple cashew clusters that I made on the stove top. It give the perfect nutty, crunch to the otherwise smooth and creamy texture of the dish.
CASHEW CLUSTERS |
Making these cashew clusters really cannot get any easier! It only requires a stove top and a few ingredients: cashews, millet, coconut oil and maple syrup. First, take the raw cashews and toast them in a pan on the stove for about 3-4 minutes. Next, add the raw millet and let them toast with the nuts until you begin to heard them pop. Once the millet is popping, add the coconut oil, making sure everything is coated. Next, remove the pan from the heat and carefully pour in the maple syrup. It will start to bubble and immediately begin to caramelize. Make sure you continuously stir the mixture so that the sugar does not burn and all the pieces are coated. Place the pan back on the heat and continue to stir until the nuts and millet begin to stick into small clumps. It’s as simple as that, and quite delicious!
This is the perfect topping for a simple dessert, but can also be used to top yogurt, smoothies or simply snack on when the 3 o’clock hunger pangs hit!
Nectarines with Sweet Cashew Cream
For the Nectarines
- 4 medium nectarines
- 2 tsp coconut oil melted
- 2 tsp lemon juice
- 3/4 cup cashew cream
For the Cashew Crumble
- 1/4 cup raw cashews
- 2 tbsp raw millet
- 1 tbsp coconut oil
- 1 tbsp maple syrup
For the Nectarines
Preheat the oven to 375 F. Line a baking sheet with parchment paper or foil.
Slice the nectarines in a circular motion around the pit, starting at the stem. Gently twist the nectarine in opposite directions. This should release one side of the flesh from the pit. Using a spoon, scoop out the pit from the flesh. Place the nectarines skin down on the baking sheet.
Place coconut oil in a small bowl and hold over the stove or warm in the microwave for a few seconds until melted. Using a pastry bush, coat the nectarines with the coconut oil. Squeeze the juice (~2 tsp) of fresh lemon over the nectarines. Place in the oven for 40-45 minutes, until the juices start to bubble.
For the Cashew Cream
Get the recipe here
For the Cashew Crumble
Place raw cashews in a pan on the stove over medium-low heat. Toast the cashews for 3-4 minutes, continuously stirring or tossing the nuts. After 4 minutes, place in the raw millet. Toast with the nuts for another 2-3 minutes (the millet should start to pop).
Once the millet pops, drizzle in the coconut oil, and stir so that the nuts and millet are covered. Take the mixture from the heat and drizzle in the maple syrup. (The syrup should start to bubble). Place back on the heat and stir the mixture continuously, so the sugars don't burn. Once the mixture starts to clump together, take off the heat and spread on a piece of foil or parchment paper.
Place the nectarines on a plate or in a bowl. Top with 2 heaping tbsp of sweet cashew cream and sprinkle with the cashew crumble!
*The cashew crumble makes more than needed to top the nectarines. Save in a container for up to 2 weeks.
**The dessert tastes best when the nectarines are warm.