From Too Many Chefs - www.toomanychefs.com

March 7, 2004
Is My Blog Burning? : Nectarine of the Gods

I needed to rebound from the Fuul's Errand Tartine. My ego was shattered. I needed something to get the taste of burnt onions out of my mouth. I needed something to make me forget. I needed... sugar.

A desert tartine, of course! Ths one turned out great. I recommend this whenever you need a pick me up. I used nectarines, which are in good shape and cheap in the stores right now, but peaches or plums or apples would work with slightly different accompaying flavors.

Take two nectarines and cut them in half. Take out the pits, and scoop out the reddish area in the centers. Further cut the nectarines pole to pole until you have eight slices per fruit.

Lay the slices on a baking pan. Take eight-ten ginger cookies (I used Anna's Ginger Thins which are extremely addictive) and mash them into crumbs in a plastic bag. Pour the crumbs evenly over the nectarines.

Take 1/3 cup or less of sugar and sprinkle over the nectarines. Use more if your nectarines are underripe.

Heat oven to 450 degrees. distribute one and a half tablespoons of butter over the nectarines. This will melt in the oven and hold the crust together.

Just before baking the sheet looked like so:

Put nectarine baking sheet in oven for 15 minutes. Less if nectarines were ripe, longer if they were underripe. Bake for 15 minutes.

Spread peach or strawberry jam ( I used strawberry) on a section of a baguette split along its length. When nectarines come out of oven, transfer the slices of fruit to the baguette slices. Let stand until cool enough to eat, and dig in. Yum.

I wish I had a photo of the final product, but um... we ate it before I remembered to take a picture. It was great.

Posted by Barrett in Maryland at March 7, 2004 12:10 AM | TrackBack
Comments

The dessert tartine sounds mouthwatering. Do you think the nectarines would also work with a bit of melted chocolate?

Posted by Alberto on March 8, 2004 at 8:30 AM

I thought about using chocolate, or a bit of Nutella to "glue" the fruit to the bred, but I wasn't sure it'd work. It'd be worth a try, certainly!

Posted by barrett on March 8, 2004 at 9:08 AM

Personally, I'd be interested in adding a custard touch....mmmm....

Posted by Meg In Paris on March 8, 2004 at 9:59 AM

Try it with the strawberry jam (or preserves) first. Nectarines and strawberry go together very well and the crumbled ginger cookie complemented both.

My wife liked the tartine quite a bit, but felt using the chewy baguette was a mistake. You could always substitute pound cake.

Posted by barrett on March 8, 2004 at 11:34 AM