Nectarines, 1 kg Pack

You can use Nectarines in salads, ice cream, jams, pies, cakes, and tarts. Nectarines pair well with cheeses such as goat, gorgonzola, and mozzarella, herbs including basil, mint, and cilantro, fruits such as berries, citrus, cherries, pomegranate, and apricots, vanilla, cinnamon, ginger, meats such as poultry, and beef, fish, and shrimp.

Whole, unripe Nectarines can be kept at room temperature until ripe. Once ripe, the Nectarines should be stored in the refrigerator, where they will keep for a few additional days. It is recommended to eat ripe fruits immediately for the best quality and flavor.

Nectarine Brown Sugar Crisp

Ingredients:

4 cups Nectarines peeled and sliced
1/4 cup Sugar
1 1/2 Tablespoons cornstarch
1 Tablespoon fresh lemon juice
3/4 cup oats
3/4 cup flour
1/2 cup brown sugar
1/3 cup sugar
8 Tablespoons cold butter

Instructions:

1. Heat oven to 350 degrees.
   
2. Place sliced nectarines, sugar, cornstarch, and lemon juice in a bowl. Toss to coat.
   
3. In a small bowl, mix oats, flour, brown sugar, and sugar. Cut in cold butter with a fork or pastry cutter until it is combined. You may have chunks of butter and that is okay as the butter will melt in the oven.
   
4. Place nectarines in a 9-inch baking dish. Top with brown sugar oat crumble.
5. Bake for 24-32 minutes or until crumble is melted and starts to bubble. If the crumble starts to brown too much, cover with foil halfway through the baking time.
6. Serve warm with vanilla bean ice cream.