IT'S EASIEST, FASTEST, BEST WEEK! (WAIT, LITERALLY?) READ MORE »
🔕 🔔
Loading…

My Basket ()

All questions

Overripe nectarines

I have 5 overripe (soft but not moldy) nectarines. I'm thinking of ice cream or muffins, but I wondered about whether this is a good idea and I'm also open to other suggestions. Thanks.

asked by jocelyng over 5 years ago
16 answers 6895 views
3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 5 years ago

I think it's a great idea. You could also make them into a smoothie or milkshake if you wanted something even quicker & easier.

32fb3935 151a 4db2 ac26 980d4c0d5cea  lorigoldsby
added over 5 years ago

You could substitute the nectarines for the tangerines in my tangerine almond tart.

67544da8 1862 4539 8ec8 2d9dfc2601bb  dsc 0122.nef 1
added over 5 years ago

would make some great granita!

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 5 years ago

or a nectarine bellini!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Plenty for a free-form tart if you don't shut your oven down in the hot months. If you have some blueberries in the freezer, even better!

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 5 years ago

I've been using some overripe fruits. (plumbs, apricots, nectarines) to make a soy/ginger/garlic/sake/fruit..marinade for meats. Yakatori, thin sliced beef, etc..etc.

And saving some for dipping sauce. Reducing it when needed (like a final sauce for yakatori)

When you wisk it all in a blender..it'll last quite awhile in the fridge.

That would make a nice paring for the "Street Food" wining recipe posted this week.
http://www.food52.com/recipes...

0dcfb05c 8a90 480f 8cf7 cbc33e9a6b5c  me
added over 5 years ago

I would crush them with some sambucca and serve them over ice cream ....

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 5 years ago

Ice cream or sherbet is a great idea. It's so humid, I think sherbet right now.

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added over 5 years ago

We love dehydrated fruit when we have an abundance, and nectarines dehydrate beautifully and will last for a year or two. Take the pit out, slice them with skin on and put on a cookie sheet lined with parchment paper. Turn your oven on at lowest setting and bake until they are dry but not burned. If you are lucky enough to have an Excalibur dehydrator, turn the temp to about 110 F, and it takes about 24 hours.

0c6184b8 8171 4d6c be13 64783b4ef26a  12043167 10101477821695399 6760981916653921826 n
added over 5 years ago

these would make a great quick "preserve" or compote. just chop them up and cook very briefly on the stove with some sugar, not too much because they're already so ripe.

you can use this on toast, pancakes, ice cream...

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added over 5 years ago

If you have a juicer, make juice. Or check out sangria recipes -- macerate them and go.

C405edfb eff8 43c8 8d2a 9c901ad00568  ozoz bw january2014
added over 5 years ago

I made a bellini with my going-soft peaches a few weeks ago. See http://www.food52.com/recipes...

674f3420 eed8 4a02 9fa5 d15588caf836  dsc 0749

2269774e 64e7 47ec 8fb3 d6fb03cce199  debbykalk photo
added over 5 years ago

Cut out the bad parts and macerate in tawny port. Yum!

7124ef9e 8cee 4d7c 8ab8 fa611e8ce383  jocelyn 2006
added over 5 years ago

Thanks for the wide range of suggestions. I decided to make Nectarine Ice Cream from David Lebovitz's Perfect Scoop. My daughter wants to add a raspberry swirl. I was thinking of making raspberry coulis and swirling that in, but a) I don't know if that's too thin and b) I'm not sure how far into the churning I should add it. I'm thinking right at the end so it doesn't get incorporated, but I'd love some more thoughts. Thanks again.

C405edfb eff8 43c8 8d2a 9c901ad00568  ozoz bw january2014
added over 5 years ago

I'd swirl the coulis in once the ice cream is done churning - just before you put it in the deep freezer to firm up. That way you keep the distinct flavour. And a great idea!

Edfe409e 4744 406a 98e8 9c239638ad31  img 1965
added over 5 years ago

Amanda's peach pie is probably my favorite dessert ever. I don't see it on this site but it's in her book "Cooking for Mr. Latte" and it's easy and amazing. And good for ripe, juicy fruit!