Saturday, September 3, 2011

Nectarine Cherry Grunt

Last summer I baked and baked and baked some more!  I was happy to use the plums and nectarines from my grandparents' trees.  This was my Grandma's favorite of all the desserts... until she tried the next one.  In honor of my Grandma, I am sharing this recipe with you all.

Out of all of the Nectarine desserts I have made so far, this is the best. It is a bit unique, with cooking it on the stove top and all. The Dumplings are a good addition and the best has to be the chai spiced whipped cream, made from scratch!

I apologize for the awful photo, which does not capture the amazingness of this dessert!

Makes: 8 servings
Prep: 20 minutes
Cook: 28 minutes


4 cups peeled and sliced nectarine (about 1-3/4 pounds)

3 cups pitted cherries (about 1 pound)

1 cup granulated sugar

2 Tablespoons lemon juice

1 teaspoon lemon zest


3/4 cup all-purpose flour

3 Tablespoons granulated sugar

1 teaspoon chai seasoning (such as McCormick)

3/4 teaspoon baking powder

1/4 baking soda

1/4 teaspoon salt

2/3 cup buttermilk

2 Tablespoons butter, melted

Whipped cream:

1 cup heavy cream

1 Tablespoon granulated sugar

1/2 teaspoon chai seasoning

Confectioner's sugar for dusting

1. Fruit: In a large non-stick skillet, stir together nectarines, cherries, sugar,lemon juice, lemon zest. Simmer over medium-high heat for 3 minutes.

2. Dumplings: In a large bowl, whisk flour, sugar, chai seasoning, baking powder, baking soda and salt. Stir in buttermilk and melted butter until a sticky dough forms. (It's really sticky)

3. Dollop heaping Tablespoonfuls of the dough over the simmering fruit. Cover tightly and simmer over medium-low for 25 minutes. Cool for at least 15 minutes.

4. Whipped cream: In a large bowl, beat the cream, sugar, and chai seasoning until stiff peaks form.

5. To serve, dust with confectioner's sugar and spoon dumplings and fruit into individual bowls. Serve with whipped cream alongside.

Yum, yum, yum!

No comments:

Post a Comment