Juicy, fragrant nectarines are a quintessential taste of summer that anyone who loves them can’t get enough of. In this blog post, I’m excited to share seven delightful nectarine recipes that celebrate the sweetness and versatility of this seasonal fruit.
From refreshing salads to comforting desserts, these recipes highlight how nectarines can effortlessly elevate both savory and sweet dishes.
1. Nectarine & Chilli Maple Halloumi Quinoa Salad
Here’s a delicious recipe for Nectarine and Chilli Maple Halloumi Quinoa Salad. Its a vibrant salad featuring nectarines, halloumi, and quinoa, dressed in a chilli-maple dressing.
Ingredients:
For the Salad:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 2 nectarines, sliced
- 8 oz halloumi cheese, sliced
- 4 cups arugula or mixed salad greens
- 1/4 cup sliced almonds, toasted
- Fresh basil leaves, torn, for garnish
For the Chilli Maple Dressing:
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper, to taste
Instructions:
- Cook Quinoa:
- Rinse the quinoa under cold water using a fine mesh strainer. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let it cool.
- Prepare Halloumi and Nectarines:
- Heat a grill pan or skillet over medium-high heat. Grill the halloumi slices for 2-3 minutes per side, until grill marks appear and the cheese is slightly softened. Remove from heat and set aside.
- Grill the nectarine slices for about 1-2 minutes per side, until grill marks appear. Remove from heat and set aside.
- Make the Chilli Maple Dressing:
- In a small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, red pepper flakes, salt, and pepper until well combined.
- Assemble the Salad:
- In a large bowl, combine the cooked quinoa, arugula or mixed greens, grilled halloumi slices, and grilled nectarine slices.
- Drizzle the chilli maple dressing over the salad and gently toss to coat everything evenly.
- Toast Almonds:
- In a dry skillet over medium heat, toast the sliced almonds for 2-3 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and let them cool slightly.
- Serve:
- Divide the salad among serving plates or bowls.
- Sprinkle with toasted almonds and torn basil leaves for garnish.
- Enjoy!
- This Nectarine and Chilli Maple Halloumi Quinoa Salad is best served immediately while the halloumi is warm and the flavors are fresh. It’s a vibrant and satisfying salad that’s perfect for summer!
Notes:
- Halloumi Tip: Halloumi is a firm cheese that holds its shape well when grilled. If you can’t find halloumi, you can substitute with another firm, grillable cheese like paneer.
- Make-Ahead: You can prepare the quinoa and dressing ahead of time. Assemble the salad just before serving to maintain its freshness and texture.
2. Grilled Nectarines with Burrata, Chilli & Mint
Juicy grilled nectarines paired with creamy burrata and a hint of chilli for a refreshing starter.
Ingredients:
- 4 ripe nectarines, halved and pitted
- 1 tablespoon olive oil
- 1/2 teaspoon honey
- 1/4 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- 8 oz burrata cheese
- Fresh mint leaves, thinly sliced or torn, for garnish
Instructions:
- Prepare the Grill:
- Preheat your grill or grill pan over medium-high heat.
- Grill the Nectarines:
- In a small bowl, whisk together the olive oil, honey, red pepper flakes, salt, and pepper.
- Brush the cut sides of the nectarines with the olive oil mixture.
- Place the nectarines cut-side down on the hot grill. Grill for about 3-4 minutes, or until grill marks appear and the nectarines have softened slightly. Flip and grill for another 2-3 minutes on the skin side. Remove from heat and let cool slightly.
- Assemble the Dish:
- Arrange the grilled nectarine halves on a serving platter or individual plates.
- Tear the burrata cheese into pieces and distribute it evenly among the nectarines.
- Garnish:
- Sprinkle fresh mint leaves over the grilled nectarines and burrata.
- Serve:
- Drizzle any remaining olive oil mixture from the bowl over the dish.
- Serve immediately while the nectarines and burrata are still warm, allowing the flavors to meld together.
Notes:
- Variations: For added flavor, you can drizzle a balsamic reduction or a touch of aged balsamic vinegar over the dish before serving.
- Presentation: This dish looks lovely when served on a platter with a rustic flair, garnished with extra mint leaves for a pop of color.
This Grilled Nectarines with Burrata, Chilli, and Mint dish is a perfect balance of sweet, creamy, and slightly spicy flavors, making it a refreshing and elegant starter for any occasion.
3. Nectarine Crumble Recipe
Here’s a delicious recipe for Nectarine Crumble that combines the sweetness of ripe nectarines with a crunchy almond and amaretto topping:
Ingredients:
For the Nectarine Filling:
- 6-8 ripe nectarines, pitted and sliced
- 1/4 cup granulated sugar (adjust based on sweetness of nectarines)
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
For the Crumble Topping:
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup sliced almonds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 2 tablespoons amaretto liqueur (optional, can substitute with almond extract)
For Serving:
- Vanilla ice cream or whipped cream
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or a similar-sized baking dish.
- Prepare the Nectarine Filling:
- In a large bowl, combine the sliced nectarines, granulated sugar, all-purpose flour, lemon juice, vanilla extract, and pinch of salt. Toss gently to coat the nectarines evenly. Let the mixture sit while you prepare the crumble topping.
- Make the Crumble Topping:
- In another bowl, combine the rolled oats, all-purpose flour, brown sugar, sliced almonds, ground cinnamon, and salt.
- Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the amaretto liqueur (if using) to add a subtle almond flavor to the crumble topping.
- Assemble the Crumble:
- Transfer the nectarine filling into the prepared baking dish, spreading it out evenly.
- Add the Crumble Topping:
- Sprinkle the crumble topping evenly over the nectarine filling, covering it completely.
- Bake the Crumble:
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the nectarine filling is bubbly around the edges.
- Serve:
- Remove the crumble from the oven and let it cool slightly on a wire rack before serving.
- Serve warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes:
- Amaretto Substitute: If you prefer not to use alcohol, you can substitute the amaretto with 1/2 teaspoon of almond extract mixed with 2 tablespoons of water.
- Storage: Leftover crumble can be stored covered in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Enjoy this Nectarine Crumble as a comforting dessert, perfect for showcasing the flavors of ripe nectarines and crunchy almond crumble, topped with a scoop of creamy vanilla ice cream!
4. Nectarine and Ginger Chutney
A delicious recipe for Nectarine and Ginger Chutney, which balances the sweetness of nectarines with the spiciness of ginger, perfect for summer picnics:
Ingredients:
- 6-8 ripe nectarines, peeled, pitted, and chopped
- 1 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1 tablespoon fresh ginger, finely grated
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Pinch of red pepper flakes (optional, for heat)
Instructions:
- Prepare the Nectarines:
- Peel the nectarines using a vegetable peeler or blanch them in boiling water for 30 seconds, then transfer to an ice bath. This will make peeling easier. Remove pits and chop the nectarines into small pieces.
- Cook the Chutney:
- In a medium saucepan, combine the chopped nectarines, granulated sugar, apple cider vinegar, water, grated ginger, ground cinnamon, ground cloves, salt, and red pepper flakes (if using).
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Simmer:
- Reduce the heat to low and let the chutney simmer uncovered for about 30-40 minutes, or until it has thickened to a jam-like consistency. Stir occasionally to prevent sticking and burning.
- Check Consistency:
- To test if the chutney is ready, spoon a small amount onto a chilled plate. If it sets and doesn’t run, it’s done. If it’s still too runny, continue simmering and test again after a few minutes.
- Cool and Store:
- Remove the chutney from heat and let it cool to room temperature. Transfer to clean, sterilized jars or airtight containers.
- Serve or Store:
- Serve the Nectarine and Ginger Chutney immediately as a condiment or store it in the refrigerator for up to 2 weeks. For longer storage, process in a water bath canner according to safe canning practices.
Serving Suggestions:
- Enjoy this Nectarine and Ginger Chutney with grilled meats, on sandwiches, with cheese and crackers, or as a topping for salads. It adds a sweet and spicy kick to any dish, making it perfect for summer picnics and gatherings.
This homemade chutney captures the essence of summer with its vibrant flavors and is sure to impress with its versatility and delicious taste!
5. Gluten-Free Nectarine Tart with Coconut and Lime
This gluten-free nectarine tart features a nutty almond and coconut crust, baked until lightly golden. The creamy filling, made with coconut milk, eggs, maple syrup, lime juice, and zest, adds a tangy sweetness.
Sliced nectarines arranged atop the filling provide a fresh and juicy contrast, complemented by a sprinkle of shredded coconut. After baking until the center sets, the tart is cooled and served chilled or at room temperature.
With its vibrant flavors of coconut, lime, and fresh nectarines, this tart makes a perfect light and refreshing dessert option for any summer gathering.
6. Slow-Cooker Peach Crumble
This easy slow cooker peach crumble delivers warm, comforting flavors with minimal effort. Fresh peaches are tossed with brown sugar, flour, lemon juice, and cinnamon, then layered in the slow cooker.
A buttery crumble topping of flour, sugar, and cold butter is sprinkled over the peaches. Cook on high for 2-3 hours or low for 4-6 hours until the peaches are tender and the topping is golden brown.
Serve warm, optionally with vanilla ice cream or whipped cream, for a delightful and hassle-free dessert perfect for any occasion.
7. Nectarine Brown Sugar Crisp
This comforting dessert showcases sliced nectarines coated in a mixture of granulated sugar, cornstarch, and fresh lemon juice, creating a juicy filling. The buttery brown sugar oat crumble, made from rolled oats, flour, brown sugar, granulated sugar, and cold unsalted butter, adds a crunchy topping.
After assembling in a baking dish, bake at 350°F (175°C) for 24-32 minutes until the crumble is golden brown and the filling bubbles. Serve warm, allowing it to cool slightly before enjoying, ideally paired with a scoop of vanilla ice cream for a delightful summer treat.
