I haven't really been in a baking mood lately. It's been so hot and humid during the day, it just zaps my energy to even be in the kitchen. I have to say: turn the oven on when it is 30° it is impossible!
In the full summer you can't go wrong with nectarines, but since the weather has cooled down a little bit, i prefere to bake them. Even if they are not ready to eat, bake them will give them this perfect taste that we love.
I'd forgotten that I had a packet of puff pastry in the freezer so when I found it, I thought well, maybe I can make something with nectarines and puff pastry it must be a winning combination. So I cut the puff pastry into rectangles, laid the peaches in the middle, add the topping and popped them in the oven. I could already tell they were gonna be delicious from the sweet aroma that filled my kitchen. MMMM... So good!
- 2 puff pastry sheets
- 3 to 4 nectarines
- 3 Tbs. dark brown or white sugar (which ever you prefer)
- 2 tbs of unsalted butter
- 1 Tbs. lemon juice
- 1/2 tsp. ground cinnamon
- 1 1/2 tsp. milk
- pinch of salt
- Honey or mapple syrup (optional)
- Preheat the oven to 180°. Line two baking sheets with parchment paper or silicone baking mats.
- Slice nectarines very thin. In a pan mix sugar and butter until they melt together. Add lemon juice, ground cinnamon and salt and the milk. Stir until everything is well combined (2 minutes). It is the moment when you can add a spoon of honey or mapple syrup.
- Let the puff pastry sheets thaw at almost room temperature (about 10 minutes). Cut each puff pastry sheet into a rectangle (you can shape it differently). Layer the sliced nectarines in the center of each rectangle and lift up the side pastry as high as the nectarines are. Pour the mixture on it and place in the oven.
- Bake for 25 to 30 minutes or until golden brown. Allow to cool then serve with vanilla bean ice cream.