When peaches and nectarines share center stage, it's easy to enjoy every sweet, juicy bite. Feel free to be flexible with the fruit in these desserts. Use peaches in place of nectarines or a mixture of the two.
Everyday Food magazine offers quick, healthy solutions for everyday meals -- from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood.
Peaches with cornmeal shortcakes
1 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting
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1/2 cup yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
2 tablespoons granulated sugar, plus more for sprinkling
1/2 cup (1 stick) cold unsalted butter
1 cup buttermilk, plus more for brushing
1 cup cold heavy cream
2 tablespoons confectioners' sugar
1 1/2 pounds peaches, halved, pitted and cut into 1/4-inch slices (5 cups)
5 ounces blueberries (3/4 cup)
1. Preheat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and granulated sugar. Using the large holes on a box grater, grate butter into flour mixture. Using your fingers, incorporate butter into flour mixture, breaking it into even smaller pieces. With a fork, stir in buttermilk until dough just comes together. Lightly flour a rolling pin and work surface and roll out dough to a 3/4-inch-thick rectangle. Cut into 6 squares (or rectangles).
2. Place dough squares, 3 inches apart, on a parchment-lined baking sheet. Brush tops with buttermilk and sprinkle with granulated sugar. Bake until shortcakes are golden and puffed, about 17 minutes to 20 minutes. Let cool completely on a wire rack. (Store shortcakes, tightly wrapped in plastic, up to 2 days.)
3. In a medium bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes. Cut shortcakes in half horizontally. Divide peaches among bottom halves, top with whipped cream and blueberries, and sandwich with top halves.
Nutritional information per serving: 509 calories, 31 grams fat (19 grams saturated fat), 7 grams protein, 54 grams carbohydrates, 3 grams fiber, 55 percent of calories from fat.
Nectarine and hazelnut galette
1/2 cup hazelnuts, toasted, loose skins rubbed off
1/4 cup sugar
2 tablespoons all-purpose flour
3 tablespoons unsalted butter, room temperature
1 large egg, lightly beaten
1/2 teaspoon pure vanilla extract
1 sheet frozen puff pastry, thawed
2 pounds nectarines, halved, pitted and cut into 1/4-inch slices (keep slices together)
1/4 cup apricot preserves, warmed and strained
1. Preheat oven to 400 degrees. In a food processor, pulse hazelnuts, sugar and flour until finely ground. In a medium bowl, using an electric mixer, beat butter until light and fluffy, about 1 minute. Beat in egg and vanilla, then hazelnut mixture.
2. Unfold pastry onto a parchment-lined rimmed baking sheet. With an offset spatula, spread hazelnut mixture on pastry, leaving a 1/2-inch border. Shingle nectarines over hazelnut mixture. Bake until pastry is golden and puffed and fruit is tender (if bubbles form in pastry, prick with a knife to deflate), about 35 minutes. Brush fruit with preserves; let tart cool 20 minutes before serving.
Nutritional information per serving: 207 calories, 12 grams fat (4 grams saturated fat), 4 grams protein, 25 grams carbohydrates, 3 grams fiber, 52 percent of calories from fat.
Peach crumble pie
For the crust
1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
1/4 teaspoon fine salt
2 teaspoons granulated sugar
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
For the filling
3 pounds peaches, halved, pitted and cut into 1/2-inch slices (8 cups)
2 tablespoons light-brown sugar
2 tablespoons all-purpose flour
For the crumble
1/3 cup packed light-brown sugar
1/3 cup all-purpose flour (spooned and leveled)
1/3 cup old-fashioned rolled oats
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
1. Make crust: In a food processor, pulse flour, salt and granulated sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic and refrigerate until firm, at least 1 hour (or up to overnight).
2. Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out the dough to a 12-inch round. Place the round in a 9-inch pie plate, fold overhang under and crimp the edges.
3. Make filling: In a large bowl, toss together peaches, brown sugar and flour until combined. Make crumble: In a small bowl, combine brown sugar, flour and oats; using your hands, work in butter until large clumps form.
3. Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, about 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1 1/2 hours before serving. (Store, covered, at room temperature, up to 2 days.)
Nutritional information per serving: 379 calories, 20 grams fat (13 grams saturated fat), 4 grams protein, 47 grams carbohydrates, 2 grams fiber, 47 percent of calories from fat.