SAUTÉED NECTARINES
This delicious recipe is from Chef Jeremy Manley “San Diego’s Sustainable Chef”, known for preparing and serving fresh farm-to-table fare at Jeremy’s on the Hill California Style Bistro in Julian, California.
2 nectarines
2 tablespoons of sugar
1 teaspoon vanilla extract
2 tablespoons of butter
2 scoops of vanilla bean ice cream
2 sprigs of lavender
Toasted coconut for garnish
Slice each nectarine into nine even segments.
Place the butter in your sauté pan and turn the flame to medium. Slowly and gently add your nectarines, without breaking them apart.
Cook for 30 seconds to a minute before adding your sugar and vanilla extract.
Using a pair of tongs gently flip the nectarines over and continue to cook for another minute until caramelization begins to happen. Turn off the flame and leave in the sauté pan.
Gently place the nectarines fanned out, in the same direction inside your serving bowl. Place your scoop of vanilla bean ice cream right in the middle. Drizzle the remaining pan sauce over the top of the ice cream and garnish with lavender. Enjoy!
