Print

Summeripe Plum-Plumcot-Nectarine Chutney

  • Author: Peggy Thurlow for Summeripe
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
  • Yield: 1 1x

Description

Spread Summeripe Plum-Pluot-Nectarine Chutney on grilled pork or chicken or use it to update your favorite arugula salad for the perfect stone fruit culinary creation!


Scale

Ingredients

  • 1 Summeripe Nectarine
  • 1 Summeripe Plum
  • 1 Summeripe Plumcot
  • 2 Tablespoons shallots, minced
  • 4 Tablespoons agave nectar
  • 2 Fresh sage leaves, minced
  • 2 Tablespoons sherry vinegar
  • 2 Tablespoons sherry cooking wine
  • 1/2 Teaspoon Amchoor powder
  • 1/2 Teaspoon kosher salt

Instructions

  1. Peel the skin from the nectarine, plum and plumcot.
  2. Cut the fruit in small chunks and discard the skin and pits.
  3. Combine the fruit chunks with the remaining ingredients in a saucepan.
  4. Bring to a boil then reduce the heat and cook uncovered, stirring occasionally, until the chutney is thick and glossy, about 20 minutes.
  5. Remove from the heat. Spoon the chutney into a jar.
  6. Refrigerate


Nutrition

  • Serving Size: 8
  • Calories: 31
  • Sugar: 5
  • Sodium: 172
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 7
  • Protein: 0
  • Cholesterol: 0
Print

Summeripe Nectarine Glazed Walnuts

  • Author: Peggy Thurlow
  • Prep Time: 10
  • Cook Time: 16
  • Total Time: 26
  • Yield: 4 1x

Description

The Summeripe Nectarine Glazed Walnuts are the perfect sweet and crunchy treat to serve with cheese, sprinkle on ice cream & salads, or serve them as a sweet treat all on their own.


Scale

Ingredients

  • 1 Summeripe Nectarine, skinned, quartered and pitted
  • 4 cups of raw walnut pieces
  • 2 tablespoons butter
  • 3 tablespoons agave nectar or 4 tablespoons of honey

Instructions

  1. 1. Preheat oven to 400 degrees.
  2. 2. Spread walnut pieces onto a cookie sheet. Roast for 10 minutes.
  3. 3. Remove from oven and let roasted walnut pieces cool on the cookie sheet.
  4. 4. In a blender, puree the Summeripe Nectarine pieces to make nectarine pulp.
  5. 5. In a small bowl add agave nectar and 4 tablespoons of the pureed Summeripe Nectarine pulp, stir until blended.
  6. 6. In a skillet over medium high heat, melt butter, being careful not to burn.
  7. 7. Add sweeten Summeripe Nectarine mixture to the hot skillet, stir until blended. Continue to stir until thicken, 1-2 minutes.
  8. 8. Add roasted walnuts to the skillet, stir until coated.
  9. 9. Remove from heat and spread glazed walnuts back onto cookie sheet.
  10. 10. Roast the glazed walnuts at 400 degrees for 6 minutes.
  11. 11. Let cool. Store in refrigerator.


Nutrition

  • Serving Size: 18
  • Calories: 165
  • Sugar: 2
  • Sodium: 1
  • Fat: 16
  • Saturated Fat: 2
  • Unsaturated Fat: 13
  • Trans Fat: 0
  • Carbohydrates: 5
  • Protein: 4
  • Cholesterol: 3

Print

Spicy Summeripe Nectarine – Tequila Glaze

  • Author: Peggy Thurlow
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45

Description

This Spicy Summeripe Nectarine-Tequila glaze with a kick of spicy Serrano chili peppers is perfect for grilled chicken breasts, chicken skewers, & shrimp!


Scale

Ingredients

  • 4 Summeripe Nectarines, skinned, coarsely chopped and pitted
  • 2 tablespoons butter
  • 1 tablespoon lime zest
  • 1 tablespoon lemon zest
  • 4 Serrano chili peppers, 3 thinly sliced, 1 minced
  • 1/2 cup tequila
  • 1/4 cup agave nectar or 1/2 cup honey
  • 2 tablespoons chopped cilantro
  • Juice of 1 lemon
  • Juice of 1 lime
  • 1 lime cut into wedges

Instructions

  1. Melt butter in a large sauce pan.
  2. Add nectarines, lime zest, lemon zest, lemon juice, lime juice and 3 thinly sliced Serrano chilies. Sauté about 10 minutes or until soft.
  3. Mix in tequila and agave nectar.
  4. Simmer glaze mixture uncovered for about 15 minutes.
  5. Puree mixture in a blender.
  6. Pour nectarine puree into a medium size bowl.
  7. Stir in cilantro and remaining minced Serrano chili pepper into the nectarine puree mixture.
  8. Refrigerate in a covered container.

Notes

  • Serving Suggestion: Brush the Spicy Summeripe Nectarine-Tequila Glaze onto grilled chicken and/or shrimp during the last 2-3 minutes of cooking. Serve with lime wedges, grilled nectarines, and fresh cilantro.

Nutrition

  • Serving Size: 8
  • Calories: 113
  • Sugar: 9
  • Sodium: 3
  • Fat: 3
  • Saturated Fat: 2
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 14
  • Protein: 1
  • Cholesterol: 8

Summeripe Peach Bruschetta

Print

Summeripe Peach Bruschetta

  • Author: Peggy Thurlow
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 90
  • Yield: 12 1x

Description

Delicious Summeripe Peaches, goat cheese, crispy shallots and sage leaves drizzled with a sweet balsamic vinegar reduction sauce create the ultimate summer time bruschetta. Use Summeripe Peach Bruschetta as an appetizer, first course, or even as a delicious snack!


Scale

Ingredients

  • 2 Summeripe Peaches, pitted and diced
  • 17 oz. balsamic vinegar
  • 5 shallots, thinly sliced
  • 4 tablespoons olive oil
  • 12 fresh sage leaves
  • 4 oz. package goat cheese
  • 121/4 inch slices of baguette, lightly toasted

Instructions

  1. In a small saucepan, reduce balsamic vinegar over low heat until reduced to 1/2 cup, about 45 minutes. Set aside.
  2. Store remaining vinegar reduction in an airtight container.
  3. Heat 3 tablespoons olive oil in a skillet over medium-high heat. Add shallots and sauté until crisp. Place crisp shallots in a small bowl and set aside.
  4. Place whole sage leaves in the skillet and cook over medium-high heat until crisp. Remove gently to a plate.

Assemble Summeripe Peach Bruschetta

  1. Spread goat cheese on toasted baguette slices.
  2. Top with crisp shallots and diced peaches.
  3. Drizzle with balsamic reduction and place a whole crisp sage leaf on top.

Notes

  • Summeripe Nectarines can be used to make a delicious Summeripe Nectarine Bruschetta.

Keywords: appetizers