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nectarines sugar flour lemon juice flour sugar baking power salt butter chilled solid vegetable shortening egg buttermilk vanilla ice cream
Viewed: 29 - Published at: 5 years agoIngredients
- 4 pound nectarines, cut into wedges
- 3/4 cup plus 2 tablespoons sugar
- 1/3 cup unbleached all purpose flour
- 2 tablespoons fresh lemon juice
- 2 1/4 cups unbleached all purpose flour
- 6 tablespoons sugar
- 1 tablespoon baking power
- 3/4 teaspoon salt
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
- 1/4 cup chilled solid vegetable shortening, cut into pieces
- 1 large egg, beaten to blend
- 3/4 cup plus 2 tablespoons chilled buttermilk
- Vanilla ice cream
Method
- Position rack in center of oven and preheat to 400F.
- Mix all ingredients in 13x9x2-inch glass baking dish.
- Bake 15 minutes.
- Mix flour, 4 tablespoons sugar, baking powder and salt in large bowl.
- Using fingertips, rub in butter and shortening until mixture resembles coarse meal.
- Add egg and buttermilk; stir until batter forms.
- Remove fruit from oven.
- Spoon batter over hot filling in 12 mounds, spacing evenly.
- Sprinkle with 2 tablespoons sugar.
- Bake until juices thicken and topping is golden, about 30 minutes.
- Cool on rack at least 15 minutes.
- Serve warm with vanilla ice cream.
