Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
Ingredients: 1/3 Cup Pecan Halves 2 1/2 Tbsp. Sugar 1 Large Egg Yolk 2 firm, ripe Nectarines or Peaches Instructions: Preheat oven to 425 degrees F. In a small food processor pulse pecans until finely ground. Add 2 Tbsp. sugar and yolk and pulse until combined. Halve and pit nectarines and arrange, cut side up, on a small baking sheet. Divide pecan mixture among nectarine halves, mounding it in the center, and garnish each mound with a pecan half. Sprinkle nectarines with remaining 1/2 tsp. sugar. Bake stuffed nectarines in middle of oven until pecan mixture is golden, about 10 minutes. Serve in shallow soup bowl on a bed of French Vanilla yogurt. Garnish with edible flowers One of our year round favourites that makes use of garnish in season. May also be drizzled with honey for the sweet tooth. |
Recipes Search
Copyright © 1993 - 2012 Lanier Publishing International