25 nectarines with almonds and cream Recipes

milk, sugar, mashed fresh nectarines (about 6 medium), lemon juice, heavy whipping cream, vanilla extract, almond extract, salt

whole milk, sugar, mashed fresh nectarines (about 6 medium), lemon juice, heavy whipping cream, vanilla extract, almond extract, salt

sliced fresh or frozen unsweetened strawberries, thawed, sugar, cornstarch, water, lemon juice, cream cheese, softened, sugar, almond extract, heavy whipping cream , whipped, pastry shell (9 inches), baked, sliced peeled fresh or frozen nectarines, thawed

white sugar, all-purpose flour, ground cinnamon, heavy whipping cream, almond extract, nectarines, unbaked pie shell

all-purpose flour, baking powder, baking soda, salt, unsalted butter, softened, granulated sugar, vanilla, almond extract, eggs, sour cream, firm-ripe nectarines (14 to 16 oz), quartered lengthwise and pitted, fresh lemon juice, confectioners sugar for dusting

eggs, sugar, all-purpose flour, salt, reduced-fat milk, whipping cream, vanilla extract, recipe mixed berry blend or nectarine-and-toasted almond blend, recipe nectarine -and-toasted almond blend

milk, sugar, salt, eggs, beaten, heavy whipping cream, pureed peaches or nectarines, vanilla extract, almond extract , optional

water, sugar, chambord (raspberry-flavored liqueur), fresh lemon juice, diced nectarines, pitted and halved sweet cherries, sliced strawberries, fresh raspberries, fresh blueberries, whipping cream, sugar, chambord (raspberry-flavored liqueur), almonds, toasted

brown sugar, cornstarch, sliced fresh plums, sliced peeled peaches, sliced nectarines, crushed gingersnap cookies (about 20 cookies), old-fashioned oats, brown sugar, ground ginger, ground cinnamon, salt, cold butter, cubed, sliced almonds, cream , optional

custard, ground almonds, vanilla extract, flour, puff pastry, nectarines, icing sugar, handful almonds, peach jam, double cream

pastry dough for a single-crust pie, ripe nectarines (3 large), fresh lemon juice, pure almond extract, sugar, unflavored gelatin (1/4 oz), water, pasteurized egg white powder such as just whites, chilled heavy cream, garnish: sliced nectarines

sugar, water, whole milk, heavy cream, eggs, egg yolks, salt, almond extract (to taste), vanilla extract, fresh berries or sliced peaches or nectarine

fresh whole milk ricotta, cold heavy cream, clover honey, grated orange zest, vanilla bean , seeds scraped, nectarines, cut in 1/2 and pitted, canola oil, toasted slivered almonds, mint springs

low fat graham cracker pie crust, reduced-fat cream cheese, softened, frozen light whipped dessert topping, thawed, raspberry preserves or 1/2 cup strawberry preserves, assorted seasonal fresh fruit (such as sliced strawberries, blueberries, raspberries, peaches, nectarines, or kiwi fruit), currant jelly (optional), almond extract (optional)

unsalted butter, at room temperature, plus more for the pan, sugar, peaches or nectarines, pitted and cut into 6 wedges each, all-purpose flour, whole almonds, baking powder, salt, eggs, vanilla extract, almond extract, whole milk, vanilla ice cream , for serving (optional)

light sour cream, honey, mixed fresh fruit (such as blueberries; pitted cherries; sliced strawberries; sliced pitted nectarines, plums and peaches), almond slices, toasted, mint sprigs (optional)

brown sugar, cornstarch, cornstarch, sliced fresh plums, sliced peeled peach, sliced nectarine, crushed gingersnap cookie (about 20 cookies), old-fashioned oats, brown sugar, ground ginger, ground cinnamon, salt, cold butter, cubed, sliced almonds, cream (optional)

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.