mini nectarine crisps

by Stacy

I used my new ramekins to make small nectarine crisps. Normally I can’t resist eating ripe nectarines, so I don’t bake with them.

But as I took a bite of a nectarine for breakfast a few days ago, I was dismayed: it was mealy. Not smooth and juicy, but spongy. Not wanting to eat it and not wanting to waste it, I decided that adding a little sugar and baking it would cover up any texture flaws.

With only one nectarine, I didn’t measure at all. Each ramekin fit one half of the fruit, peeled and diced, and tossed with about a teaspoon or two of flour, a tablespoon of sugar, a sprinkle of cinnamon, a dash of ground ginger, and a splash of lemon juice. The fruit mixture was topped with a blend of flour, sugar, a hint of cornmeal, more cinnamon and ginger, salt, and butter.

With just two ramekins, I made these in the toaster oven – 350F for 20-30 minutes.

nectarine crisp

For a split second, I was almost disappointed when the nectarine I had for breakfast this morning was perfectly ripe. I got over it, though.

{ 2 comments… read them below or add one }

Kathie August 7, 2009 at 10:37 am

I have serious ramekin envy.


stacy August 7, 2009 at 11:19 am

Honestly, an embarrassing percentage of my wardrobe is some variation of that color. hehe. I even have a garden pot that my husband bought me because it’s “Stacy blue.” While I love the look of a classic white fluted ramekin, these just make me happy. =)


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