Preheat oven to 350 degrees. To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder. Add the milk and the butter and beat until smooth. To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5-10 minutes. Pour into an ungreased 13×9-inch glass baking dish. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Sprinkle with cinnamon sugar. Bake 30-40 minutes or until topping is lightly golden and a cake tester inserted into the center of topping comes out clean.
Nectarine and Cherry Compote over Vanilla Ice Cream
6 tablespoons sugar
2 tablespoons rum, optional
1 teaspoon cornstarch
1 teaspoon vanilla extract
4 medium nectarines, halved
1 pound fresh sweet cherries, pitted
Vanilla ice cream
Preheat oven to 375°. In a small bowl, combine sugar, rum if desired, cornstarch and vanilla. Transfer to a greased 13×9-in. baking dish. Place nectarine halves, cut side down, over sugar mixture. Sprinkle with cherries. Bake, uncovered, 35-40 minutes or until bubbly and fruit is tender. Serve warm with ice cream
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-07-12 20:38:242015-07-12 20:38:24Nectarine and Cherry Compote over Vanilla Ice Cream
Combine cherries, red onion, lemon juice, basil, balsamic vinegar, honey, and salt in a bowl. Place into the refrigerator while you grill the chicken. Brush both sides of the chicken breasts with oil then season liberally with salt and pepper. Grill over medium-high heat for 4 minutes a side, or until cooked all the way through. Let rest for 5 minutes before topping with fresh cherry salsa.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-07-12 20:37:332015-07-12 20:37:33Grilled Chicken and Fresh Cherry Salsa
Nectarine Cobbler
Nectarine Cobbler
Filling:
Topping:
Preheat oven to 350 degrees. To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder. Add the milk and the butter and beat until smooth. To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5-10 minutes. Pour into an ungreased 13×9-inch glass baking dish. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Sprinkle with cinnamon sugar. Bake 30-40 minutes or until topping is lightly golden and a cake tester inserted into the center of topping comes out clean.
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Nectarine and Cherry Compote over Vanilla Ice Cream
Nectarine and Cherry Compote over Vanilla Ice Cream
Preheat oven to 375°. In a small bowl, combine sugar, rum if desired, cornstarch and vanilla. Transfer to a greased 13×9-in. baking dish. Place nectarine halves, cut side down, over sugar mixture. Sprinkle with cherries. Bake, uncovered, 35-40 minutes or until bubbly and fruit is tender. Serve warm with ice cream
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Grilled Chicken and Fresh Cherry Salsa
Grilled Chicken and Fresh Cherry Salsa
Combine cherries, red onion, lemon juice, basil, balsamic vinegar, honey, and salt in a bowl. Place into the refrigerator while you grill the chicken. Brush both sides of the chicken breasts with oil then season liberally with salt and pepper. Grill over medium-high heat for 4 minutes a side, or until cooked all the way through. Let rest for 5 minutes before topping with fresh cherry salsa.
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