A quick late summer fruit dessert.
How Are Nectarines Different from Peaches?
Ah, late summer. I love it for lots of reasons, and the gift of nectarines and raspberries are two of them. Nectarines are essentially hairless peaches. And they’re the same species botanically, Prunus persica. But don’t let this fact fool you. Nectarines are tangier than peaches. I find they sometimes have a buttery texture. Because they lack the fuzz of peaches, nectarines are easier to prep for cooking. Even though these two fruits are genetically related, each has developed dozens, if not hundreds of varieties, since their origin in China thousands of years ago.
What Ingredients Work Well with Nectarines?
Raspberries and nectarines are both members of the rose family, so they get along very nicely with each other. I especially like them together in a crisp, where the crunchy topping blends so well with the tender fruit. Nutmeg is my spice of choice because its muskiness works so well with these fruits. A little lemon zest and juice balance the sweetness of the nectarines. The red raspberries give the filling a beautiful scarlet/burgundy color. Please do not use white nectarines in this dessert. They are too sweet and a bit too watery.
How to Pit Nectarines and Peaches
In my experience nectarines and their pits want to stick together. Here’s a tip to help them separate from one another: cut the nectarine in half vertically, then in quarters. Cut each quarter in two vertically and you’ll have eight nectarine sections, still on the pit. Now cut the fruit horizontally going all the way around. You’ll have 16 sections. Dislodge them from the pit with your fingers or the tip of a sharp knife and they’re ready to add to your recipe. Happy baking!