The annual nectarine onslaught has begun again and, in fact, the prolific bounty has already managed to snap two branches with the weight. Harvest time is brief with pounds upon pounds of sweet fruit ready all at once. I want to rescue each juicy orb from Newton’s law, plucking them from the tree before they fall, but each morning I find a dozen plump globes bruised and broken upon the ground, their potential wasted. In my efforts to salvage the masses in the past, I’ve bubbled large caldrons of steamy nectarine jam, resulting in three dozen jars “put up.” One can only eat so much jam, however, and most of it remains languishing in the cupboard. I’ve also undertaken a raft of baked goods, but it’s a losing battle – a recipe requires a pound or two of fruit, while I’m picking a few pounds each DAY. I’ve tried freezing the fruit, but that resulted in mushy brown thawed blobs. I picked the first fat, ripe nectarines this week, preparing them with a drizzle of butter, sprinkle of sugar, and quick broil. I know I can’t save them all, but over the next few weeks, I’m willing to try.
- 10-12 oz. Nectarines, sliced in half and pitted.
- 2 Tablespoons unsalted butter
- Pinch salt
- ¼ teaspoon vanilla
- 2 Tablespoons sugar (preferably turbinado, like Sugar in the Raw)
- Pinch cinnamon
- Preheat broiler. Place nectarines, cut side up in a small casserole dish. Melt butter in microwave or small saucepan. Add salt and vanilla to butter and stir to combine.
- Drizzle butter over nectarine halves, sprinkle with sugar and cinnamon.
- Broil nectarines about 4” from broiler element for approximately 8 minutes until fruit is bubbling and beginning to brown. Enjoy plain or serve with freshly whipped cream or vanilla ice cream.