Wednesday 8 February 2012

Nectarine and Pistachio Summer Crumble

From Market Vegetarian, Ross Dobson, Ryland Peters and Small, 2008.

There were some cheap nectarines at the local store so it seemed a good time to try out this recipe that I had recently been looking at. It was the season for this fruit and so it seemed to fit nicely into the philosophy that is promoted in the cookbook, a philosophy which I frequently overlook.

The recipe was such a simple one that it would be difficult to go wrong with it. The crumble was made from pistachios and almonds which had been processed roughly. These were mixed with butter and oatmeal. Flour and sugar were added next and they were all rubbed together until they felt right.

The nectarines were cut open and the stones removed. The ones I had had stones that resisted all effort to let go the fruit so I just cut around them. The crumble was sprinkled over the fruit and it was cooked in the oven for about 15 minutes.

It turned out to be a pleasant dessert though the nectarines were not overly juicy and so it was oddly drier than I had expected. Enjoyable but slightly disappointing.

 Taste: ✔✔
Ease of cooking: ✔✔✔

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