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Warm buttery Fried Nectarines or Peaches Recipe topped with a delicious vanilla mascarpone.
When I find ripe peaches or nectarines they are hard to pass up. Such an intoxicating fragrance they have, with fabulous colors. This time of the year, especially in upstate South Carolina, fresh peaches are plentiful. Any roadside produce stand have baskets upon baskets of the juicy fruit. Stone fruits like peaches or nectarines seem to ripen before we can get them home so having a purpose for them is important.
I reached for two of my favorite cookbooks for inspiration, Hospitality Southern Style and Hearts Go Home for the Holidays, both published years ago by my sweet Aunt Carole. Plenty of blood, sweat and tears, but mostly love, was poured into those cookbooks as she compiled recipes from family and friends near and far. My great-grandmother, Nannie, had 12 children and each of the 12 are represented in the books as well as many of their children, plus many family friends too. I can’t tell you how often I’ve referred to these books, whether hunting for an old family favorite or tasty ideas for a get-together. The cookbooks are jam packed with great recipes and memories for me and my family. I’m thankful for Aunt Carole’s effort and her joy of cooking that she has shared with us all throughout the years and for generations to come.
Years ago I was happy to find a recipe for Fried Peaches (or nectarines). Uh, yeah, not quite a fresh fruit, healthy kinda thing, but yummy nonetheless. Top the warmed fruit with a simple vanilla mascarpone cream and you’re ready to go with a delectable, delightful dessert that’s a breeze to whip up, Fried Nectarines are the perfect ending to a spring or summertime meal.
How to Make Fried Nectarines with Vanilla Mascarpone
You’ll need only a few ingredients: peaches or nectarines, brown sugar, butter and amaretto.
The process if fairly straightforward. Peel and slice the nectarines (or peaches), then mix the brown sugar with the nectarines. Melt the butter in a saute pan, add the brown sugar-coated nectarines and cook over medium heat for about 10-12 minutes, stirring occasionally. Stir in the amaretto and simmer over medium heat for about 3-6 more minutes, stirring occasionally.
The vanilla mascarpone cream is just as easy to make. Vanilla yogurt with a bit of vanilla extract is whipped with the mascarpone to create the perfect compliment to the stone fruit. The mascarpone is a nice creamy contrast to the sweetness of the nectarines, and easy peasy. Try avoid eating a whole spoonful of the yumminess. Save it for the fruit!
That’s it. Yummy goodness awaits.
This recipe has been a nice one to use for large groups. I’ve also served it topped with toasted nuts, and vanilla ice cream, which is a nice addition to the warm, buttery fruit. Enjoy!
More stone fruit dessert recipes you’ll enjoy:
- Grilled Peaches with Margarita Cream
- Peach Wontons
- Peach Salsa Recipe
Fried Nectarines Recipe with Vanilla Mascarpone Recipe
Ingredients
- For fruit:
- 3 tablespoons butter
- 4 cups nectarines, sliced (about 6-7 nectarines)
- 1/4 cup brown sugar
- 1/4 cup amaretto
- For mascarpone topping:*
- 8 ounces mascarpone soft cheese
- 4 ounces vanilla yogurt
- 1 teaspoon vanilla extract
- *Makes a lot more than you’ll need, but is that so bad? Halve the recipe if you’d like.
Instructions
For fruit:
- Melt the butter in a saute pan.
- In a small bowl combine the sliced nectarines and brown sugar.
- Add the brown sugar coated nectarines and cook over medium heat for about 10-12 minutes, stirring occasionally.
- Next add the amaretto and simmer over medium heat for about 3-6 more minutes, stir occasionally.
For mascarpone topping:
- Mix together the mascarpone and yogurt with a hand mixer.
- Add the vanilla and mix well.
- Serve over warm nectarines.
Notes
Nectarine recipe inspired by Hospitality Southern Style by Carole Radford.
Did you make this recipe?
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Originally posted March 30, 2010. Updated July 12, 2015.
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Peach Slab Pie Recipe
Carrot Cake Recipe
Easy Strawberry Upside Down Cake Recipe
FAQs
They should never be refrigerated until they are fully ripe. Chilling them before that will result in fruit that is mealy and flavorless. How to prepare: Peaches need to be peeled before cooking to avoid having stray bits floating loose in the dish, but nectarines don't.
What can I use mascarpone for? ›
Mascarpone can be used in savoury and sweet dishes. It is good for stirring through savoury sauces to thicken and add a distinct rich flavour. Serve it with fresh fruit, use it in cheesecakes, as a cake filling, or as a topping for desserts.
Can you eat mascarpone on its own? ›
Mascarpone cheese isn't very good to eat by itself (imagine eating a spoonful of butter), but it is perfect to use as an ingredient for savory and dessert recipes alike. Next time you want to try out a recipe calling for mascarpone cheese, give this recipe a try!
How do you keep nectarines crispy? ›
After your nectarines ripen, move them to the refrigerator to keep them fresh and stop further ripening. It's ideal to place them in the crisper drawer where the humidity is optimal. Keep the refrigerator's temperature above 45°F. Storing nectarines below this can make them mealy.
Why are nectarines not canned? ›
CAUTION: Do not can white-flesh peaches or nectarines.
There is evidence that some varieties of white-flesh peaches/nectarines are higher in pH (i.e., lower in acid) than traditional yellow varieties. The natural pH of some white peaches/nectarines can exceed 4.6, making them a low-acid food for canning purposes.
Is mascarpone healthier than cream cheese? ›
No, mascarpone cheese is not healthier than cream cheese as it contains 25% more fat than cream cheese. Yet mascarpone cheese is only preferred for its extra smooth texture. You can use cream cheese and mascarpone cheese for salty and sweet dishes.
What happens when you heat mascarpone? ›
It doesn't spoil nearly as quickly as heavy cream, has a pleasant burst of luscious tang, doesn't curdle when heated and creamifies things more clingily, if you will.
What's the difference between mascarpone and mascarpone cream? ›
The difference between mascarpone cheese and cream is mascarpone cream is made from mascarpone cheese, eggs, and sugar that are whipped together. The result is the whipped topping that's used to make tiramisu.
How do Italians eat mascarpone? ›
Mascarpone isn't just for panettone or tiramisù. Slathered on crostini or whipped into spaghetti, it's more sumptuous than butter — add a little sugar, and it's even more enticing than cream.
How long does mascarpone last in fridge? ›
What is the shelf life of mascarpone? A closed package of mascarpone will last in the fridge until its best-by date. If you've already opened it, the clock starts ticking, and you have around 1 week to use it all up.
Mascarpone is a triple-creme cheese made from fresh cream. Traditionally, this was made from the fresh milk of cows that have grazing pastures filled with fresh herbs and flowers. The freshest milk is still the best best option but a great Mascarpone can also be made with cream from the store.
Should you keep nectarines in the fridge? ›
Apricots, bananas, cantaloupe, kiwi, nectarines, peaches, pears, plantains, plums and tomatoes continue to ripen after being picked. Ripen fruit at room temperature. Once they are ripe, refrigerate.
Do you eat the skin on nectarine? ›
Can you eat nectarine and peach skin? Yes, the skin and flesh of nectarines and peaches are completely edible. The only part of the fruit that needs to be removed are the stems and stones (seeds).
Do I need to peel nectarines? ›
Yes, you can eat the nectarine along with its skin. You can also peel it if you want, other people don't like the texture and taste of the skin. It's all up to your preference. Just make sure to wash your nectarine thoroughly, or any fruit for that matter, prior to eating.
Can you can nectarines with the skin on? ›
Unlike peaches, nectarines don't really need to be peeled before canning, but feel free to do so if you wish.
Are nectarines supposed to be hard or soft when you eat them? ›
Ripe nectarines will be spongy to the touch. They will also give off a lot of aroma. Underripe nectarines will not give off much scent and be very hard. If a nectarine has gone bad, it will be very soft and may be bruised slightly.
Should ripe nectarines be refrigerated? ›
Apricots, bananas, cantaloupe, kiwi, nectarines, peaches, pears, plantains, plums and tomatoes continue to ripen after being picked. Ripen fruit at room temperature. Once they are ripe, refrigerate.
