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Nectarine, Blackberry, and Pecan Sundaes

Nectarine, Blackberry, and Pecan Sundaes

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  • 2 1/2-pint containers blackberries
  • 3 tablespoons (about) sugar
  • 3 cups 1/2-inch cubes pitted nectarines (from about 5)
  • 1/2 cup pecan pieces, toasted
  • 1 to 2 pints vanilla ice cream

Recipe Preparation

  • Puree blackberries in processor. Transfer puree to sieve set over bowl and strain, pressing with rubber spatula to extract as much pulp and juice as possible. Sweeten sauce to taste. DO AHEAD Blackberry sauce can be made 1 day ahead. Cover and chill.

  • Place nectarines in medium bowl. Sweeten to taste, tossing with sugar 1 tablespoon at a time. Let stand 15 minutes. Spoon some sauce into bottom of 6 sundae dishes. Top with 2 tablespoons nectarines, some pecans, 2 scoops ice cream, more blackberry sauce, and more nectarines. Sprinkle with remaining pecans.

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Rate or Review

Reviews (16 reviews)

This galette is outstanding. It's beautiful and delicious and not too heavy on the sugar.

One tip: roll out the dough and assemble the galette directly on your parchment or your silicone mat. It's makes the transfer to the baking sheet much easier.

Question: can this be made & then frozen UNBAKED, then baked while frozen?
Or, second choice, made, baked & frozen AFTER baking?

Just delightful!
I had top notch in season peaches to use and this just turned out so beautiful. Love this crust and can easily be made in advance as someone else said and just refrigerated until ready. Comes together so easily. Beautifully balanced sweetness. Can't wait to try with other fruits!

This crust is very forgiving which makes it an easy recipe. I made the crust the day before, rolled it out to the 13" circle and put it in the fridge. The next day I just added the filling and popped it in the oven for a quick dessert.

This take on the classic Mexican tres leches cake is generously topped with tequila-spiked whipped cream and sweet, juicy summer berries.

Sweet, juicy pluots are the star of this rustic dessert, but the cake itself—delicate and tender with a crisp exterior—is a close second. It’s delicious with softly whipped cream.

Recipe Summary

  • 2 cups heavy whipping cream
  • 1 cup half-and-half cream
  • 1 ⅛ cups white sugar
  • 3 tablespoons grated lemon zest
  • 5 egg yolks
  • ¾ cup fresh lemon juice

Combine heavy cream, half and half, sugar, and lemon zest in a saucepan bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.

Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl cover. Refrigerate overnight.

Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.

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Piping dreams

So I made these whiskey glazed peaches with the most perfect Colorado end-of-summer peaches.

And then I bought whiskey pecan and sea salt caramel praline ice cream with which to pair them. Because legit, who even has the patience to make ice cream? Pas moi.

And I crumbled the leftovers from these hazelnut, almond shortbreads on top. (Because the nutty, salty cookies were cut out after the dough was already baked, I found myself with lots of leftover nutty, salty crumbles…just like the topping of a fruit crisp, but saltier, therefore, perfect for the sweet peaches and ice cream, and now I can’t stop with this sentence because I’m trying so hard with words to explain to you how perfect this dessert was and is and is to come, something that should only be explained with spoons.)

So I had frozen the crumbles and waited until they could fulfill their inspired destiny as a gourmet, deconstructed fruit crisp + booze eaten by friends who throw together drinks like blackberry bourbon iced tea + extra bourbon.

Stone fruit + berries = classic

I could go on, but I’m overwhelming myself (and likely you) with flavors right now.

Whiskey-Glazed Peach Crumble Sundaes

Place peaches in a baking pan. Preheat oven to 350 degrees F.

Brown four tablespoons butter in a heavy-bottomed saucepan, whisking until it smells nutty but is not burnt. Whisk in a pinch of salt, 1/4 cup packed brown sugar and 1/4 cup whiskey, letting it bubble together so the sugar dissolves a bit.

Pour the sauce over the peaches. Bake for about 30 minutes, flipping the peaches once or twice until they are soft. Remove the baking dish from the oven, let cool for a few minutes, then transfer the peaches to a plate. Spoon the leftover sauce from the baking dish over the tops of the peaches and let them cool further so the glaze firms up a bit.

When ready to serve, scoop ice cream into bowls and top with peaches, cookie crumbles and flaked almonds.

Guilt-Free Summer Fruit Desserts

Pack in all the sweet berries you can this summer. Their antioxidants have been linked to sharper brain functioning, a reduced risk of heart attack and a longer life. We&aposll eat to that!

Double Berry Angel Cake

Tangy balsamic vinegar adds a delicious contrast to sweet strawberries and fresh mint.

Lemon-Blackberry Crepes

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Transform your mango skin into a bowl for a ricotta-mango mixture that&aposs sure to satisfy your sweet tooth.

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Who says you can&apost have bacon for dessert?

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Fresh figs, available for just a few months each summer, pack a powerful punch in a little package: They&aposre a significant source of fiber and bone-building vitamin K, and are only about 30 to 45 calories each!

Fig Pudding Parfait

The flavors of cinnamon, nutmeg and vanilla will take you right back to your childhood.

Yes! Make it a day or two before you need it. Any longer than that and I would be concerned that the cookie crust may become soggy. Cover tightly and refrigerate and top with fresh fruit just before serving.

Yes! Chill in the refrigerator first, then seal with a lid (or wrap individually) and freeze. Add fruit topping just before serving.

While this Mason Jar No-Bake Cheesecake with berries or this No-Bake Cherry Almond Cheesecake are both ideal for easy summer desserts, I love this Cranberry-Orange No-Bake Cheesecake in the winter months. I serve it in mini dessert glasses instead of Mason jars for a more elegant presentation!

But today, I plan to serve an easy dinner of these cute little fresh veggie zucchini roll-ups, Honey-Dijon Broccoli Salad, Greek Lemon Chicken Kabobs, Summer Veggie Pasta Salad with Feta Dressing, these no-bake cheesecake jars. . . and Nanaimo bars and Nana's butter tarts because . . . we're Canadian, eh?

Watch the video: Growing Blackberries In Containers - The Complete Guide To Growing Blackberry


  1. Malakasa

    I liked it a lot

  2. Elvyn

    This is your opinion

  3. Taron

    I apologise, but you could not give more information.

  4. Osten

    I'm sorry, I also want to express the opinion.

  5. Donn

    If I were you, I would have acted differently.

  6. Deakin

    Said in confidence.

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