Thursday, August 1, 2013

Baked Nectarines with Greek Yogurt and Honey

Baked Nectarines with Honey and Greek Yogurt? I'm down. These recipe from SLO Veg is super easy and so, so good! Of course, I sort of combined the two recipes: I baked nectarine halves sprinkled with cinnamon sugar. Then I drizzled the fruit with honey, topped it with yogurt, and drizzled on more honey. I baked the nectarines at the same time as I baked my ramekin full of Chicken Spaghetti. By the time I had eaten my spaghetti dinner, the nectarines had cooled off a bit and I added the Greek yogurt and honey and ate that up too!
This looks really cool when photographed on top of my glass-topped coffee table, huh? 

Baked Nectarines with Greek Yogurt and Honey 

Servings: 4  Level: Easy  Cook Time: 10 Minutes
4 nectarines, pitted and cut into 8ths 
4 tablespoon honey, plus more for drizzling 
1 cup Greek yogurt
Directions: Preheat oven to 375 degrees F. Core the nectarines and cut into 8ths. Take 4 (12-inch) pieces of foil and divide the nectarines in the middle of each foil sheet. Drizzle the nectarines with the honey and fold foil over creating a packet. Place packets on a baking sheet and in the oven for 10 minutes. Once nectarines are soft remove the nectarines from the packet. Serve on a 4 plates and top with 1/4 cup Greek yogurt. Drizzle with honey and serve.


Ricotta Stuffed Oven Roasted Nectarines (Nectarines) 

Servings: 4  Cook Time: 12 Minutes  Level: Easy


1/2 cup orange juice, heated 
1 vanilla bean, split lengthwise 
6 nectarines, halved lengthwise and pitted 
2 tablespoons sugar 
3/4 cup skim milk ricotta 
3 tablespoons honey 
Cinnamon sugar, for sprinkling (optional)
Directions: Heat the oven to 400 degrees F. Pour the orange juice into an 8 by 8-inch pan. With the tip of a sharp knife, scrape the insides of the vanilla bean into the pan, reserving the outside pod. Place the nectarines cut side down in the pan. Sprinkle with sugar and lay the vanilla pod on top of the nectarines. Bake until the nectarines are slightly slumped and feel a little soft, about 10 to 12 minutes. Let cool in the pan to room temperature, then remove the nectarines from the pan and chill until ready to serve. Reserve any pan juices to pour over the nectarines later. Meanwhile, blend the ricotta with the honey in a food processor until smooth. Chill until ready to serve. To serve, turn the nectarines over and spoon the cheese filling into the cavity. Sprinkle with cinnamon sugar (if using) and serve immediately. Place 3 on each plate and drizzle the reserved pan juices over the stuffed nectarines.  

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