28 Fresh Nectarine Recipes to Savor and Enjoy All Summer Long

Make the most of your fresh nectarines this summer with a variety of recipes. Perfect for healthy and easy meals, these dishes will transform juicy nectarines into mouthwatering delights that are sure to impress.

You may like: 23 Easy Plum Recipes That Bring Out the Best in Your Fruit Basket

Arugula Nectarine Salad with Feta Cheese

This arugula nectarine salad with fresh basil dressing is a gorgeous and delicious option for summer or fall! The colors and flavors will definitely brighten up your menu. It’s incredibly easy to make, and it all comes together in less than 15 minutes! {Gluten-free and vegetarian}

• Prep: 10 mins
• Servings: 6

Ingredients

• 5 oz arugula
• 2 ripe nectarines, pitted and thinly sliced or chopped
• 1/2 cup walnuts, roughly chopped
• 1/2 cup feta cheese, crumbled

For the basil vinaigrette:

• 1/4 cup fresh basil leaves
• 6 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 3 teaspoons maple syrup
• 1/4 teaspoon salt and freshly cracked black pepper

Instructions

1. Assemble the arugula, nectarines, walnuts and feta in a large bowl.
2. Add all of the ingredients for the basil dressing to a blender or food processor and blend until smooth.
3. Toss the salad ingredients together with desired amount of dressing. Serve immediately.

Notes

• Choose nectarines that are ripe but still firm. If you use overripe nectarines they will be too soft and it will be difficult to slice or dice them without them turning to mush.
• For best results, put the dressing on the salad right before serving, otherwise the arugula will go soggy if it sits in the dressing too long.

Strawberry Nectarine Bruschetta

This refreshing strawberry nectarine bruschetta recipe with goat cheese and a balsamic drizzle will be your new go-to summer appetizer.

• Prep: 15 minutes
• Cook: 7 minutes
• Yield: 20 pieces

Ingredients

Bruschetta:

• 1 cup strawberries, hulled and finely diced
• 1 cup diced nectarine
• 1 garlic clove, minced
• 1/4 cup fresh basil, chiffoned
• 1 tablespoon olive oil
• salt to season

Toasted Bread:

• 1 french bread loaf, sliced into 1/2“-1” slices
• 4 tablespoons unsalted butter, melted or olive oil

Other Items:

• 4 oz. goat cheese, softened
• Balsamic Reduction

Instructions

Bruschetta:

1. To a bowl, add strawberry, garlic, basil, olive oil and salt.
2. Gently toss with a spoon to combine everything and set aside.

Toasted Bread: 

1. Heat oven to 400°F.
2. Add sliced bread to a baking sheet.
3. Brush the top of each slice of bread with the melted butter or olive oil.
4. Bake for 5-7 minutes or until bread is slightly toasted.

Assemble Bruschetta:

1. Evenly spread softened goat cheese over toasted baguette pieces.
2. Top each baguette piece with a little bit of the strawberry bruschetta and drizzle with balsamic reduction. Serve.

Tomato Nectarine Burrata Salad (Burrata Caprese Salad)

Tomato nectarine burrata salad (a.k.a. burrata Caprese salad) turns peak-season produce into a beautiful appetizer platter, starter, or low-key family dinner. 

• Prep: 10 minutes
• Yield: 4 servings

Ingredients

• 2 large heirloom tomatoes
• 2 ripe nectarines
• 16 grape or cherry tomatoes
• 8 ounces (227 grams) burrata cheese
• 16 basil leaves
• 1 tablespoon (15 ml) extra-virgin olive oil
• Balsamic glaze
• Flaky sea salt
• Freshly ground black pepper

Instructions 

1. Cut the heirloom tomatoes into wedges (or slices if you prefer).
2. Halve the cherry tomatoes.
3. Slice the nectarines.
4. Place the burrata
5. Distribute among four plates or arrange on a single platter for sharing.
6. Tear the burrata into pieces and scatter over the salads, or place the whole ball in the middle of the platter and dig into it with a serving spoon if you like.
7. Garnish with basil leaves, a drizzle of olive oil and balsamic and some flaky sea salt. Serve immediately.

Notes

• You can serve this salad on one platter or divide it into individual servings. If serving individually as a starter, count on two ounces of burrata per person, placed in the middle of the plate or torn and scattered amidst the tomatoes and nectarines. If serving as a light meal, one four-ounce ball of burrata per person makes a good portion.
• If you can’t find burrata, it’s okay to substitute fresh mozzarella.
• For this simple salad, I love to use the wonkiest heirloom tomatoes I can find. The more colors and textures the better. That said, any beautifully ripe tomatoes will do nicely.
• For the cherry tomatoes, any small, beautifully ripe variety will do, but the more colorful, the better. These are mini heirlooms from a local farm, but there are often a lot of good options at the grocery store, too.
• Balsamic glaze is a syrupy reduction of balsamic vinegar. I usually have a bottle on hand to drizzle over everything from salads to steak to pizza, but you can also make your own by simmering some regular balsamic vinegar in a small pot until it thickens substantially.

Nectarine Plum Butter

• Yields: 3 ½ cups

INGREDIENTS

• 2 ½ lbs nectarines, pitted and quartered
• 2 ½ lbs plums, halved (no need to pit, unless it’s easy enough to get them out)
• ¼ cup lemon juice, fresh or bottled
• 1 ½ cups (about 12 oz) raw sugar

METHODS

1. Soften fruit. Combine nectarines, plums and lemon juice in a large, heavy Dutch oven or canning pot with a tight-fitting lid. Crush the fruit a bit to produce enough juice to cover the bottom of the pot. Bring to a boil over medium heat; cover, reduce heat to low, and simmer until fruit is very soft and beginning to break down, about 1 hour.
2. Food mill & reduce pulp. Allow fruit to cool slightly, then transfer to the bowl of a food mill. Work through the mill, removing skins and any pits. Plum pits may well get stuck under the press of the food mill; in this case, I find it’s easier to fish around with my hands to get them out. Return fruit pulp to the cooking pot. Bring to a boil over medium heat, then reduce heat to low and simmer, uncovered, stirring occasionally, until pulp is reduced by at least half, about 2 – 4 hours (depending on your burner strength).
3. Prepare canner, jars and lids.
4. Cook butter. Add sugar and continue to simmer over low heat, reducing until fruit mixture is thick enough to mound on a spoon. When you think it is nearly done, blend thoroughly with an immersion blender for a silky smooth butter. Taste, adjust sweetener if necessary, and continue to cook down, stirring constantly over medium-high heat, until butter is thick and makes visible patterns on the surface when you stir. You can also use the frozen plate test: place a small dollop of butter on a plate in the freezer for 2 minutes. If well-set, the butter should show no separation, no watery circle visible around the edge of the dollop.
5. Can & process. Add hot butter to hot jars, filling to ¼-inch head space and making sure to tamp the jars down on the counter and.or remove air bubbles with a chopstick. Then wipe rims, affix lids and process in a boiling water bath for 10 minutes.

Blueberry Nectarine Upside-Down Cake

A layer of fluffy, moist vanilla cake topped with nectarines and blueberries caramelized in a cinnamon caramel sauce. This Blueberry Nectarine Upside-Down Cake is the perfect summer-to-fall cake!

• PREP: 25mins
• COOK: 50 mins
• SERVINGS: 10

INGREDIENTS

For the Topping

• ¼ cup (57g) unsalted butter
• ¼ cup (58g) brown sugar
• ½ teaspoon cinnamon
• 2 medium nectarines
• 1 cup (about 5 oz) fresh or frozen blueberries

For the Vanilla Cake

• ½ cup (1 stick or 113g) unsalted butter, at room temperature
• ¾ cup (155g) granulated sugar
• 1 large egg + 1 egg white
• 1 Tablespoon vanilla extract
• 1 ⅔ cup (190g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (120g) sour cream
• ½ cup (120ml) milk

For the Cinnamon Sugar Layer

• 2 Tablespoons granulated sugar
• ½ teaspoon cinnamon

INSTRUCTIONS 

1. Preheat oven to 350°F. Lightly grease an 8” cake pan with non-stick cooking spray and line the bottom with parchment paper.
2. Topping: Combine the butter, brown sugar, and cinnamon in a small saucepan over medium heat. Continually stir until the butter is melted and the mixture just starts to boil. Pour the topping into the prepared pan and spread evenly across the bottom.
3. Wash the nectarines and cut them into ½” slices. Fan the slices out in a single layer over the topping mixture, overlapping each slice. Add the blueberries to the pan in an even layer, covering any space that the nectarines
4. Vanilla Cake: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and the sugar until fluffy and light in color, about 3 minutes. Slowly add the eggs and vanilla, combining well after each addition. Scrape the bowl well with a rubber spatula then mix on high for about 1 minute until the mixture is smooth and light in color.
5. Sift together the flour, baking powder, baking soda, and salt. Add half of the flour mixture and the sour cream to the bowl. Start the mixer on low speed and slowly stream in about half the milk. Mix just until combined then scrape the bowl. Add the remaining flour and slowly stream in the remaining milk with the mixer on low, just until combined. Scrape the bowl again and give the mixture a few final folds with a spatula to ensure everything is incorporated.
6. Cinnamon Sugar Layer: Combine the sugar and cinnamon in a bowl. Sprinkle the cinnamon sugar mixture over the cake batter in an even layer.
7. Place the cake pan on a baking sheet, just in case any of the fruit juices seep out while baking. Bake for 48-52 minutes, or until the center of the cake springs back to the touch (or a toothpick comes out mostly clean).
8. Allow the cake to cool for 10 minutes in the pan. Run a spatula around the edge of the pan to loosen the cake. Invert the cake onto a plate or serving platter by placing the dish on top of the cake pan then carefully but quickly flipping the pan upside down. Lift off and remove the pan. Serve warm or cool to room temperature and enjoy!

Nectarine Chutney

Nectarine chutney is perfect when paired with crumbly cheddar cheese or slathered over a simple grilled cheese! It’s also a fantastic way to use up an abundance of the fruit and ensure the nectarine flavors last through the winter months.

• Makes x2 375g jars
• Cook time: 1 hr

INGREDIENTS: 

• 5-6 small to medium nectarines roughly cubed
• 1 brown onion finally diced
• 1 garlic clove crushed
• ½ cup caster sugar
• ½ cup white wine vinegar
• 2 tsp ginger grated
• 1 tsp whole all spice
• 1 tsp mustard seeds 
• 1 tsp fennel seeds
• Good pinch salt
• Olive oil for cooking

METHOD:

1. Add a good drizzle of olive oil to a large pot on medium heat, add the diced onion, crushed garlic, ginger and spices. Stir and Sauté until the onions become transparent; scrap the bottom of the pot to prevent the spices from burning.
2. Add the white wine followed by the caster sugar, diced nectarines and a good pinch of sea salt.
3. Place a lid on slightly ajar and turn the heat down to low / medium. Allow to simmer for 1 hour, stirring a few times through out the cooking process to prevent the chutney burning on the bottom.
4.  While the chutney is shimmering away the preserving jars can be sterilized. Thoroughly wash x2 275g glass jars and the lids, rinse off any excess soap. Place them on a clean tray and put them in the oven on 110° for 15 minutes (remove any rubber seals). Once sterilized turn off the oven and leave them in the there until they are ready to be filled.
5. Once the chutney has thickened when you drag a spoon through it and there is not any excess clear liquid then its ready.
6. Spoon the hot chutney into the jars and place the lid on while it’s still hot. Allow the jars to cool on the bench.
7. It can be eaten straight away or wait for 6 weeks for the vinegar flavors to become more mild.

Southern Nectarine Cobbler

This drool-worthy dessert will cure any sweet tooth cravings you have. It’s made with nectarines and tastes like Peach Cobbler–only better! But be forewarned, this delicious dessert is addictive. You’ll want more than one serving–and so will your family.

• PREP: 25mins
• COOK: 45 mins
• SERVINGS: 15

INGREDIENTS

COBBLER:

• 8 cups nectarines, peeled, sliced
• 1 tsp. lemon juice
• 1 tsp. cinnamon
• 1/8 tsp. nutmeg
• 2 tsp. cornstarch
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar

TOPPING:

• 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 tsp. baking powder
• 1 tsp. sea salt
• 1 1/2 sticks unsalted butter, cold (3/4 cup or 12-tablespoons)
• 1/3 to 1/2 cup boiling water

CINNAMON SUGAR TOPPING:

• 3 tbsp. granulated sugar
• 1/2 tsp. cinnamon

INSTRUCTIONS 

COBBLER:

1. Preheat oven to 400°.
2. Pare nectarines and slice.
3. Place in a large mixing bowl.
4. Add sugars, corn starch, lemon juice and spices and stir to combine.
5. Spray a 9×13” glass baking dish with cooking spray.
6. Pour nectarine mixture into prepared baking dish.
7. Bake for 10 minutes.
8. Remove from oven.
9. Meanwhile, prepare topping.
10. Dollop topping over top of hot nectarines.
11. Sprinkle with Cinnamon Sugar Topping.
12. Bake an additional 30 minutes or until nectarines are cooked through when tested with a fork, and topping is golden brown.

TOPPING:

1. Mix flour, sugars, baking powder and salt with a wooden spoon until well combined.
2. Cut in butter with a pastry blender until coarse crumbs form.
3. Add boiling water and stir just until moistened; use only enough water to moisten dough.
4. (This mixture is still moist. It is not like a crumb topping).
5. Dollop topping over top of hot nectarine mixture.
6. Sprinkle with Cinnamon Sugar Topping.
7. Bake at 400° an additional 30-40 minutes or until done.

CINNAMON SUGAR TOPPING:

1. Combine sugar with cinnamon.
2. Sprinkle sugar topping evenly over regular topping before baking.

Vegan & Gluten-Free Nectarine Crisp

This Vegan & Gluten-Free Nectarine Crisp is a simple baked fruit recipe. It is crispy, juicy, sweet, and easy to make. Top it with dairy-free ice cream for the perfect summer dessert.

• PREP: 10 mins
• COOK: 25 mins
• SERVINGS: 3

INGREDIENTS

NECTARINE FILLING:

• 3 fresh ripe nectarines, cored and sliced, (or peaches)
• 1 tbsp brown sugar, or coconut sugar
• 1 tbsp cornstarch
• ½ tsp ground cinnamon
• ½ tbsp lemon juice
• pinch sea salt

OAT CRUMBLE:

• 60 g (⅔ cup) gluten-free rolled oats
• 60 g (⅔ cup) gluten-free oat flour
• 3 tbsp brown sugar
• ½ tsp ground cinnamon
• pinch sea salt
• 3 tbsp (40g) cold vegan butter, small cubes, (or coconut oil)

INSTRUCTIONS

1. Preheat the oven to 350°F (180°C).
2. In a large bowl, combine sliced nectarines, brown sugar, cornstarch, ground cinnamon, lemon juice, and a pinch of sea salt. Stir to combine and coat the fruit evenly. Transfer to a small baking dish* and set aside.
3. In a medium-size bowl, using a fork, combine rolled oats, oat flour, brown sugar, ground cinnamon, and a pinch of sea salt. Add vegan butter and mix well into a crumbly mixture.
4. Cover the fruit evenly with the oat crumble topping and bake in the preheated oven for about 25 minutes until golden brown on top and the nectarines are tender.
5. Let the crisp cool slightly before serving. Top it with vegan ice cream, dairy-free yogurt, or coconut whipped cream, and a drizzle of maple syrup.
6. Enjoy!

Strawberry-Nectarine Fruit Crisp with Ginger Streusel

It’s a gluten-free breakfast or dessert perfect for summer. Packed with heart-healthy fats, antioxidants, and fiber-rich whole grains.

• PREP: 10 mins
• COOK: 45 mins
• SERVINGS: 6

Ingredients

• 1 lb. strawberries, hulled and quartered
• 1 lb. diced nectarines, about 3 large
• 1/2 cup plus 2 Tbsp. coconut sugar
• Zest and juice of 1 lemon
• 1 1/2 Tbsp. cornstarch
• 1/2 tsp. kosher salt, divided
• 1 cup old-fashioned oats
• 1/2 cup almond flour
• 1 tsp. ground cinnamon
• 1 tsp. freshly grated ginger
• 4 Tbsp. chilled unsalted butter, cut into pieces (sub vegan butter, such as Miyoko’s, if making plant-based)
• Optional toppings: classic or plant-based vanilla ice cream.

Instructions 

1. Preheat oven to 350°F.
2. Toss fruit with 1/2 cup coconut sugar, lemon zest and juice, cornstarch, and 1/4 tsp. of the salt in a large bowl. Transfer to a greased 10-12 inch oven-safe skillet or 2-quart baking dish.
3. Combine oats, almond flour, cinnamon, ginger, remaining 2 Tbsp. coconut sugar, and 1/4 tsp. salt in a bowl. Using your fingers, work the butter into the dry ingredients until crumbly. Scatter oat mixture over fruit and bake until fruit juices are bubbling and topping is golden, about 45 minutes. Serve warm with toppings of choice.

The Easiest Nectarine Crisp Crumble

WHAT YOU NEED:

Filling:

• 4-5 nectarines or peaches, cored and sliced
• juice of 1/2 a lemon
• 1/4 cup brown sugar
• 1 heaping tbsp of all purpose flour
• dash of salt

Crumble Topping:

• 1/4 cup oats
• 1/2 cup all purpose flour
• 1/3 cup brown sugar
• 1/2 tsp salt
• 1/4 cup sugar
• 1/2 tsp cinnamon
• 4 tbsp butter, chilled and cut into cubes
• optional: you can toss some flax seeds in!

Optional:

• whipped cream
• vanilla ice cream
• fresh mint
• fresh berries are wonderful when combined with this filling
• sugar in the raw for a crispy, sparkly touch on top

WHAT TO DO:

1. Pre heat the oven to 350 F
2. Combine all the ingredients for the filling
3. Pour the filling into a baking dish
4. In a separate bowl, mix the topping ingredients together, adding the chilled butter in last. It’s easiest to use your fingers to cut in the butter. The finished topping will be large and chunky
5. Cover the nectarine filling with the crumble topping
6. Bake at 350F for about 45 minutes until the crumble topping is slightly golden brown
7. Serve with whipped cream or ice cream and a sprig of mint!

Cherry Nectarine Compote

Cherry Nectarine Compote is a simple topping made with fresh summer cherries and nectarines. This is a five ingredient recipe which is easy to put together and delicious. When summer fruits are at their peak, they really are the stars and minimal extra is required.

• PREP: 15 mins
• COOK: 30 mins
• SERVINGS: 2 Cups

INGREDIENTS

• 2 cups fresh cherries, sliced in half, pits removed
• 4 nectarines, chopped into small cubes, skin on
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cornstarch

INSTRUCTIONS

1. Preheat the oven to 350 degrees.
2. Line a baking sheet with foil for easy clean up.
3. Add the cherries, nectarines, sugar, vanilla and cornstarch. Use a rubber spatula to combine them all together.
4. Spread the mixture out into a single layer.
5. Place into the oven and roast for 15 minutes. Remove and stir to add the juices back into the mixture.
6. Roast for an additional 15 minutes.
7. This compote can be served warm or cold.

Crumble Bars with Nectarines

Delicious and healthy crumble bars with nectarine filling, prepared without oil, flour and refined sugar.

• Yield: 6 bars

INGREDIENTS  

Crust

• 1 cup oats
• 1 cup oat flour
• 3 tablespoons almond butter
• 2 1/2 tablespoons maple syrup
• 3 1/3 tablespoons plant-based milk
• 1 tsp cinnamon
• pinch of salt

Nectarine filling

• 200 g nectarines (1 cup chopped nectarines)
• 1 teaspoon tapioca flour or corn starch

INSTRUCTIONS 

Crust

1. Mix oat flour, oats, cinnamon and salt.
2. Add almond butter, maple syrup and plant based milk and mix it all together very well until you get a sticky dough.
3. Put a bit more than half of this mixture in a pan and push it down with your hands to form a crust.

Nectarine filling

1. Cut nectarines into thin slices and put them on the crust.
2. Sprinkle tapioca flour on top, so it soaks up the extra liquid from nectarines.

Bars

1. Crumble the rest of oat mixture on top with your hands and press down, so it sticks together.
2. Bake for 20 minutes on 180 °C.

No Churn Nectarine Ice Cream

Have you tried making no churn ice cream yet? Yes? No? Then let this No Churn Nectarine Ice Cream be your gateway to the wonders of this creamy treat.

Ingredients

• 2 ripe nectarines, peeled, pits removed, and roughly chopped
• 3 ripe nectarines, peeled, pits removed and diced
• 1 14 ounce can sweetened condensed milk
• 1 teaspoon vanilla bean paste or vanilla extract
• 2 cups heavy whipping cream

Instructions

1. Puree the 2 roughly chopped nectarines with the sweetened condensed milk and vanilla using a food processor or blender (save the other 3 that are diced to mix in later.)
2. In a large mixing bowl, whip cream to stiff peaks with an electric mixer.
3. Fold sweetened condensed milk mixture into whipped cream.
4. Place a piece of plastic wrap directly on the surface of your mixture and place the mixing bowl into the freezer so that it can firm up enough to hold the diced fruit. It should be the consistency of soft serve ice cream. That should take about 2 hours. Don’t let it freeze completely or you won’t be able to add the fruit.
5. Once your mixture has thickened, fold in the remaining three diced nectarines. Transfer the mixture to your desired freezer container. Place a piece of plastic wrap directly on the surface to keep air from your mixture and cover with an airtight lid or cover tightly with foil. Freeze until firm. This will take another 2-3 hours depending upon your freezer and how firm you want your ice cream.

Fresh Nectarine Jam – No Canning Skills Needed!

Whip up a batch of this easy Nectarine Jam in less than an hour and enjoy it all year long. It’s also perfect for gifting with the free printable labels!

• PREP: 30 mins
• COOK: 10 mins
• SERVINGS: 8 jars

INGREDIENTS

• 4-½ cups prepared fruit, buy about 3 pounds (1.4kg) of fully ripe nectarines
• 2 tablespoons fresh lemon juice
• 6 cups granulated sugar
• 1 box, 1.75-ounces or 49g powdered pectin
• ½ teaspoon butter or margarine

INSTRUCTIONS 

If canning this jam with a hot water bath (for shelf stable jam):

1. Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in a saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling jars.
2. Pit and finely chop nectarines. Measure exactly 4½ cups (1065ml) of prepared fruit into a large heavy-duty pot (6-8 quarts). Add lemon juice; stir.
3. Stir in the pectin. Add the butter to reduce foaming. Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring frequently.
4. Stir in the sugar. Return to a full rolling boil and boil exactly 1 minute, stirring frequently. Adjust the heat down a bit if the mixture rises too close to the top of the pot. Remove from heat. Skim off any foam on the surface with a metal spoon.
5. Ladle the jam immediately into prepared jars, filling to within ¼ inch of the tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
6. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.
7. Process for 10 minutes. Remove jars and place them upright on a towel to cool completely. After the jars cool, check the seals by pressing the middle of the lids with a finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

If storing this jam in the refrigerator or freezer:

1. Pit and finely chop nectarines. Measure exactly 4½ cups of prepared fruit into 6- or 8-qt. saucepot. Add lemon juice; stir well.
2. Stir in the pectin. Add the butter to reduce foaming.
3. Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
4. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
5. Ladle immediately into prepared jars, filling to within ½ inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
6. Allow the jam to set out at room temperature until completely cooled then store in the refrigerator (or in the freezer for longer storage.)

Nectarine Galette

This super easy Nectarine Galette is the perfect summer dessert. The recipe is easily adaptable for almost any stone fruit that you have on hand. The crust is buttery, flakey, and delicious. Try this recipe with peaches, apricots, or plums!

• PREP: 30 mins
• COOK: 50 mins
• Servings: 6

INGREDIENTS

• 160g flour
• 120g cold cubed butter
• ~60g ice water
• Pinch of salt
• 5-8 medium nectarines
• 1 egg
• Raw sugar
• Optional: Honey or jam to glaze

INSTRUCTIONS

1. In a food processor, mix together flour, salt, and cubed butter until a sandy consistency. Pulse while slowly streaming in ice water. Wrap dough in plastic wrap and refrigerate for at least one hour.
2. Preheat oven to 400F or 200C. On a piece of parchment, roll dough out into 15inch diameter rough circle. Optional: use something round or a bowl to trim the dough into a clean circle.
3. Pit and slice the nectarines. Place sliced fruit onto the dough in a decorative pattern in the centre leaving a ~2inch border. Fold excess dough inwards. Brush the edges with beaten egg and sprinkle with raw sugar.
4. Transfer the galette to a baking sheet by lifting the parchment paper. Bake for 50min or until edges are beautifully golden brown.
5. Allow to cool to room temperature or enjoy warm with a scoop of ice cream. Optional: melt honey or jam and brush over the fruit to add extra sweetness and shine.

Nectarine Jam Recipe (without pectin)

Stretch out the long-awaited nectarine season with an easy nectarine jam recipe without pectin. Just 4 simple ingredients, 30 minutes, no canning, no special equipment. Perfect recipe for beginners.

• Servings: About 6 half-pint jars

Ingredients

• 3lbs. diced nectarines, pitted with skin on
• 1 ½ cups sugar
• ¼ cup lemon juice
• Pinch of salt

Directions

Boil all ingredients in a heavy bottom pot for 20-30 minutes until jam has cooked down to the correct consistency. To determine when your jam is set, use the plate test – let ¼ teaspoon of jam sit on a frozen white plate for 30 seconds and then push it with your finger. If it wrinkles up, you’ve reached your setting point. Once jam is the correct consistency, add to sanitized jars, seal, and process in a water bath for 5 minutes. This recipe should result in 5-6 half-pint jars of jam.

Strawberry Nectarine Lemonade

There aren’t many Summer drinks that are more refreshing than a tall cool glass of lemonade. Add in strawberries and nectarines, and you’ve got true deliciousness!

Ingredients

• 4 cups water
• 2 cups chopped Nectarines
• 1 cup of sliced and hulled Strawberries
• 3/4 cup sugar
• 1 cup fresh lemon juice,  6 lemons
• 4 cups ice

Instructions

1. Wash and peel the nectarines.
2. Combine the water, nectarines, strawberries and sugar in a medium saucepan over medium-high heat.
3. Bring the mixture to a boil and then reduce heat to low and simmer three minutes.
4. Place the nectarine and strawberry mixture in a blender and let stand for 20 minutes.
5. Remove center piece of blender lid and allow steam to escape.
6. Place a clean towel over opening in blender lid.
7. Blend until smooth.
8. Refrigerate in blender for at least three hours.
9. Pour the nectarine strawberry mixture into a pitcher.
10. Stir in lemon juice.
11. Place a half cup ice in each of 8 glasses.
12. Pour about two thirds of a cup of lemonade into each glass.

Strawberry Nectarine Pie

Ingredients

All-Butter Pie Crust

• 2 1/2 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 cup very cold unsalted butter, cut into 1⁄2-inch cubes
• 1/2 cup cold water
• 1/2 cup ice cubes
• 1 tbsp apple cider vinegar , or vinegar of choice

Egg Wash

• 1 large egg
• 1 tbsp whole milk

Strawberry Nectarine Filling

• 4 cups fresh strawberries, hulled and sliced in half
• 2 cups fresh nectarines, peeled and cut into 1-inch slices
• 2/3 cup granulated sugar, *see note
• 1/3 cup brown sugar, packed
• 1/3 cup and 2 tbsp cornstarch
• 2 tbsp fresh lemon juice
• 1 tbsp vanilla
• 1/2 tsp salt

Instructions

All-Butter Pie Crust

1. In a large bowl, stir together the flour, granulated sugar, and salt. Add the butter. With a pastry cutter or a fork, quickly cut the butter into the flour mixture until mostly pea-size pieces of butter remain (a few larger pieces are okay).
2. In a large measuring cup or a small bowl, combine the water, ice, and vinegar. Sprinkle 2 tablespoons (15 ml) of the ice-water mixture over the flour mixture and mix with a spatula until the water is fully incorporated. Add more of the ice-water mixture, 1 to 2 tablespoons (15 to 30 ml) at a time. Using the spatula or your hands, mix until the dough comes together in a ball with some dry, shaggy bits remaining. Squeeze and pinch the dough with your fingertips to bring all the dough together, sprinkling dry bits with 1 to 2 tablespoons (15 to 30 ml) of the ice-water mixture, if necessary, to combine.
3. Divide the dough into 2 portions (3 portions if making extra dough for decorative pie lattice). Shape each portion of dough into a flat disk, wrap each disk in plastic, and refrigerate the dough for at least 1 hour (or overnight), to give the dough time to rest.
4. Preheat the oven to 400°F.

Strawberry Nectarine Filling

1. In a large bowl, stir together the strawberries, nectarines, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, and salt. Allow the mixture to rest for at least 15 minutes while you roll out the dough.
2. On a lightly floured work surface, roll out one disk of the dough to create an 10 1⁄2-inch circle. Fit the dough into a 9-inch pie dish. Roll out the second disk of dough to create an 10-inch circle.
3. To prepare the lattice, cut the second rolled-out disk of pie dough into 1⁄2- to 1-inch wide strips, depending on how wide you want the lattice pieces to be. Set these strips aside. To create a braided strip, cut three 1⁄4-inch strips of dough and braid as you would braid hair, pinching all three strips at the top and continuing to overlap the middle strip with the exterior strips.
4. Transfer the strawberry-nectarine filling to the pie dish (straining out the juices that have released).

Egg Wash

• In a small bowl, whisk together the egg and milk to create an egg wash. Set the egg wash aside.

Assembly

1. To assemble the lattice, place the longest strip of pie dough down the middle of the filled pie. Place the other strips of pie dough on both sides of the center strip, leaving a ½-inch gap between each strip, until you reach the edge of the pie. To create the woven lattice, lift up every other strip on the pie to the halfway mark. Place a new strip of pie dough perpendicular to the pieces already there. Take the pieces that were lifted up and place them over the new perpendicular piece. Repeat these steps with the pieces of dough that are now under the perpendicular piece. Repeat until you reach the edge of the pie and each piece of dough is in an over-under-over pattern.
2. Trim any pie dough hanging over the edges of the pie dish. Using the tines of a fork, press down on the perimeter of the pie, combining the top and bottom crusts at the edges.
3. Roll out third disc of pie dough. Using a cookie cutter or stamp of your choice, cut out shapes from the pie dough. With a pastry brush or your fingers, brush a thin layer of the egg wash onto the backside of each cut-out before arranging it on the lattice pie top. Egg wash the top of the pie.
4. Place the pie on a large-rimmed baking sheet to catch anyjuices that might bubble over. Bake the pie on the baking sheet for 20 minutes.Reduce the oven’s temperature to 350F and bake the pie for 35 to 45 minutes, oruntil the crust is golden brown and the filling begins to bubble through thelattice or vents. Let the pie cool on a wire rack for about 3 hours.

Notes

Make 1.5 portions of the pie dough recipe if making a decorative pie crust.

If your strawberries are not completely ripe, you can add 2 tablespoons (26 g) more of granulated sugar to compensate

Nectarine Puree for Baby

Nectarines are a great source of fiber, antioxidants and are a great first food for babies 6 months and up.

• Yield: 3 servings
• Cook: 10 hrs

INGREDIENTS

• 4 nectarines, pitted and chopped
• 3 tbsp water
• pinch cinnamon, cloves or nutmeg

Instructions

1. In a medium saucepan, add the chopped nectarines, water, and cinnamon.
2. Cook over medium-low heat for 10 minutes or until the nectarines are super tender.
3. Transfer all ingredients to a blender and puree for 30-60 seconds or until smooth.

Sunny Nectarine Smoothie

Summer time always has me craving smoothies and I love enjoying them with seasonal fruit! Nectarines are so juicy and full of flavor right now, which makes them perfect for starring in a nectarine smoothie recipe. It’s paired with dairy-free milk beverage and orange juice, for a lightly creamy, but still refreshingly sweet sip!

• Prep: 5 mins
• Servings: 1

Ingredients

• ½ pound fresh nectarines or peaches, pitted and cut into quarters (optionally peeled)
• 1 cup dairy-free unsweetened plain or vanilla milk beverage
• ⅓ cup orange juice
• 1 tablespoon agave nectar or your sweetener of choice
• Ice cubes, as needed
• Sliced nectarines or peaches and mint sprigs, for garnish (optional)

Instructions

1. Put the fruit, milk beverage, orange juice, and sweetener in your blender. Blend until smooth, about 1 minute.
2. You can either blend in some ice for a thicker smoothie, or pour the smoothie over ice.
3. Garnish the smoothie with sliced nectarines and mint sprigs, if desired.

Nectarine Salsa

This nectarine salsa is a refreshing take on regular salsa. The ripe fruits are a perfect balance with the spicy jalapeño and tart red onions. Serve with tortilla crisps or corn chips, or use as a topping for tacos, burrito bowls, or on burgers.

• Prep: 10 mins
• Servings: 4

Ingredients

• 3 nectarines, chopped 
• 1 medium tomato, chopped
• 1 red bell pepper, chopped
• ½ small red onion, minced
• 1 jalapeño, minced
• 1 lime, juiced
• 2 Tbsp (2 g) fresh cilantro, coarsely ripped
• 2 Tbsp (4 g) fresh mint leaves, thinly sliced
• 1 pinch salt, to taste
• 1 pinch ground black pepper, to taste

Directions

1. Add all of the ingredients to a medium bowl. Stir to combine, and enjoy!

Nectarine Scones

These nectarine scones are far from the traditional scone. They are made using a combination of butter, milk, cream, and egg which results with in a fluffy and crumbly texture.

• Prep Time: 15 mins
• Cook Time: 25 mins
• Inactive Chill Time: 15 mins
• Servings: 8 scones

Ingredients

• 1 ¼ cup chopped nectarine
• 2 ½ cups all-purpose flour (325 g)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt or kosher salt
• ¼ cup light brown sugar (50 g), packed
• ½ cup unsalted butter (113 g), cut into cubes, cold
• ½ cup whole milk (113 g), cold
• ¼ cup heavy cream (58 g), cold
• ½ teaspoon almond extract
• ¼ teaspoon pure vanilla extract
• 1 large egg, cold
• heavy cream, for brushing
• turbinado sugar, for sprinkling

Instructions 

1. Place chopped nectarine in a freezer safe tray or bowl. Cover and let chill in the freezer for 15-20 minutes until semi-solid. 
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, brown sugar. Toss in cubed butter. Cover and let chill in the freezer for 15 minutes until ingredients are cold. 
3. Preheat oven to 400℉. Line baking sheet with parchment paper or silicon baking mat. Set aside.
4. Remove flour mixture from freezer. Using a pastry blender (pastry cutter) or two forks, cut butter into flour until mixture resembles coarse sand. 
5. In a small bowl, whisk together milk, cream, extracts, and egg until well combined. Add wet ingredients to flour mixture. Fold to combine until mixture is a “shaggy mess.” Gently fold in cold nectarines. 
6. Dump coarse dough onto a floured work surface. Gently knead dough together. Pat dough into a rectangle with a thickness of about 1-inch. (Alternatively, shape into an 8-inch circle.) Cut scones into 8 pieces.
7. Transfer scones onto prepared baking sheet, allowing at least 2-inches of space between scones. Lightly brush scone tops with heavy cream and sprinkle with turbinado sugar.
8. Bake for 23-25 minutes until scones have puffed up and the tops are golden brown in color. Let scones cool slightly on baking sheet before transferring to a wire rack to cool. Serve scones warm or at room temperature.

Notes

• Scones can be left out at room temperature for a day. However, since the nectarines are not fully cooked (or dried out) during baking, I suggest storing any leftover scones in the fridge. Simply reheat in the microwave or toaster oven, or enjoy chilled!

Nectarine & Orange Scones

These delicious Nectarine & Orange Scones are not only in summer the perfect company for your cup of tea or coffee. Delicious, sweet and moist.

• Prep Time: 10 mins
• Cook Time: 23 mins
• Servings: 7

Ingredients

For the dough:

• 2 1/3 cups (300g) spelt flour
• 2 tbsp. sugar (or xylitol)
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• zest of 1/2 orange
• 1/2 cup (120g) cold butter
• 3/4 cup (180ml) buttermilk
• 2 nectarines (about 200g)

To finish:

• 1 1/2 tbsp. butter, melted
• some brown sugar for sprinkling

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with baking parchment and set aside. Cut the nectarines in half, remove the stones, and cut the flesh into small pieces. Set aside.

2. Add the flour, sugar, baking powder, baking soda, salt, and orange zest to a large bowl and mix to combine. Add the cold butter in small pieces. Cut the butter into even smaller pieces with a pastry blender. Add the buttermilk and stir in, then add the nectarine pieces and mix everything until the dough starts holding together, and you can’t see dry spots anymore.

3. Place the dough on a floured surface and press/roll out into a 1 inch thick layer. Cut out rounds with a 2.8 inch cookie cutter and place them with some space in between on the prepared baking sheet. Collect dough scraps and cut out more scones. Brush the dough with some melted butter and sprinkle with some brown sugar. Bake in the preheated oven for about 20-23 minutes or until nicely puffed up and golden brown. Take out of the oven and let cool down on a wire rack.

Vegan Nectarine Tart

This vegan nectarine tart is light and refreshing! It has a crispy shortcrust base and a smooth cashew cream that is sweetened and topped with nectarines.

• Prep: 20 mins
• Cook: 15 mins
• Servings: 12

Ingredients

Base

• 1 ⅔ cup (200g) all-purpose plain flour, plus extra for rolling
• ⅓ cup (85g) neutral flavored oil
• 2 teaspoons (30g) water, cold
• 1-2 teaspoons (25-50g) any light-coloured sweetener, such as rice malt syrup or maple syrup, to taste

Filling

• 1 ½ cups (195g) raw cashews, soaked in water for at least 4 hours then drained
• ½ cup (120g) thick scoopable canned coconut cream
• 2-4 teaspoons (50-100g) any light-coloured sweetener, such as rice malt syrup or maple syrup, to taste
• Dash of vanilla extract
• ¼ cup (55g) cacao butter, melted (note 1)
• 2-3 ripe white or yellow nectarines, destoned (note 2)

Instructions

1. The day before: Soak the raw cashews (for the filling) in enough water to cover and set aside the in fridge.
2. Preheat the oven to 180°C (355°F). Line the base of a 25cm (10-inch) tart pan.
3. To make the crust: Add all the ingredients to a bowl or food processor and mix until evenly combined and it forms a dough. The dough should be soft but pliable and can be pinched between two fingers without breaking.
4. Dust a clean surface with flour. Use a rolling pin to roll out the pastry to about ½ cm (¼ inch) thick. Carefully use a rolling pin to transfer the dough to the tin. Press the dough against the bottom and sides of the tin to form a crust.
5. Bake the crust for 15 minutes or until the surface is evenly golden brown. Set aside to cool.
6. To make the filling: Drain the cashews and add them to a high-powered blender with the coconut cream, sweetener, vanilla, cacao butter and 1 yellow nectarine (without the stone). Blend until it’s as smooth as possible.
7. Pour the mixture into the tart tin and smooth the top. Place the tart in an airtight container and set in the fridge for 4 hours.
8. Decorate the tart with the remaining nectarines or as desired and enjoy. Store leftovers in an airtight container for up to 3 days.

Notes

1. If you cannot source cacao butter, you can use coconut oil (which will make the filling more coconutty) OR vegan white chocolate (which will make the tart sweeter unless you reduce the sweetener accordingly)
2. One of the yellow nectarines will be used for the filling of the tart. Make sure this nectarine is very ripe and sweet otherwise it won’t make your tart taste very pleasant!

Nectarine Tart (Dairy-free)

A gorgeous Nectarine Tart made with a magic dairy-free olive oil crust – A delicious simple summer treat that’s super easy to make.

• Prep: 10 mins
• Cook: 30 mins
• Resting: 5 mins
• Serving: 6

Ingredients

For the olive oil shortcrust pastry:

• 300 g all-purpose flour
• 150 g confectioner sugar
• 1 egg
• 1 egg yolk
• 100 ml high-quality extra-virgin olive oil
• zest of 1 lemon
• a pinch of salt

For the tart:

• 3 nectarines
• 4 tablespoon apricot jam
• confectioner sugar, to decorate

Instructions

1. For the pastry, place the flour in a mixing bowl and make a small hole in the center. Beat in the eggs, lemon zest and sugar, then add the extra-virgin olive oil, salt and bring together with a wooden spoon into a dough. Alternatively place the ingredients -following the same order- into a electric mixer, and mix the dough for about 2-3 min or until comes together.
2. Transfer the dough to a work surface and continue to work with your hands until you have a smooth even dough. Flatten into a thick disc, cover with cling film and chill for 30 min.
3. In the meantime, finely slice the nectarines and arrange on parchment paper, covered with a dump towel, until ready to use.
4. Preheat oven to a 180C/360F and keep the oven rack adjusted to the middle position.
5. Remove the pastry from the fridge, and roll it out to a ½-inch thickness on a lightly floured surface.
6. Line the tart pan with the pastry, pressing well into the edges. Slice off the pastry in excess, and prick the base all over with a fork. Place in the freezer for 5-10 min.
7. Remove the tart crust from the freezer, and brush the base all over with apricot jam.
8. To fill the tart, put one nectarine slice, skin-side up,against the edge of the pastry. Put the next piece beside, slightly overlapping it, and continue around the edge of the tart to complete a circle. Repeat in rings, until you rech the centre.
9. Brush the nectarine slices with extra apricot jam and place your tart in the oven.
10. Bake for 20-30 min, or until the edges are golden-brown and the base is baked through.
11. Remove from the oven and allow to cool. Decorate with confectioner sugar and serve.
12. Store in an air-tight container in the fridge for up to 3 days.

Nectarine and Rhubarb Crumble

A nectarine and rhubarb crumble that’s gluten free, naturally sweetened and absolutely delicious. The perfect summer dessert!

• Prep: 30 mins
• Cook: 25 mins
• Serving: 8

INGREDIENTS

FRUIT FILLING

• 3 cups nectarines (sliced)
• 1 cup rhubarb (cut into 1/2 inch pieces)
• 1/4 cup coconut sugar
• 1 tbsp cornstarch
• 1 tsp vanilla

CRUMBLE TOPPING

• 1/2 cup oat flour
• 1/2 cup oats
• 3/4 cup coconut sugar
• 1/4 cup ground flaxseed
• 6 tbsp unsalted butter (cut into cubes)
• 1 tsp cinnamon
• pinch of salt

INSTRUCTIONS

1. Preheat oven to 350.
2. Combined sliced nectarines, rhubarb, cornstarch, vanilla and 1/4 cup of the coconut sugar in a bowl. Mix until cornstarch is fully mixed in.
3. Place oat flour, oats, flaxseed, coconut sugar, salt and cinnamon in a bowl and whisk to combine.
4. Add butter and incorporate the butter by pinching it in between your fingertips with the dry ingredients. Do this until pea-sized lumps form.
5. Put the fruit mixture in an 8×8 baking dish and press the crumble topping into the fruit in an even layer.
6. Bake for 25 minutes.

Nectarine Sorbet

This sorbet is super-simple to make, and no peeling of fruit required. And, oh — it’s also fabulous on its own — no red wine required. Lebovitz’s recipe says you can substitute ripe peaches for the nectarines, though you do have to peel them. I haven’t tried that, though I’m sure it’ll work just as well.

• Makes about 1 to 1 1/2 quarts (1 to 1 1/2 liters)

Ingredients

• 6 ripe nectarines (about 2 pounds, 1 kg)
• 2/3 cup (160 ml) water
• 3/4 cup (150 g) sugar
• 1 teaspoon kirsch, or 1/4 teaspoon freshly squeezed lemon juice

Instructions

1. Slice the nectarines in half and remove the pits. Cut the unpeeled nectarines into small chunks into a medium-small, non-reactive saucepan. Add the water, cover the pan and cook over medium heat, stirring occasionally, until the nectarine chunks are soft and cooked through, about 10 minutes. Add a bit more water if necessary during cooking.

2. Remove from the heat and stir in the sugar. Let cool to room temperature. When cool, purée the mixture in a blender or food processor (or with a stick blender) until smooth. Stir in the kirsch or lemon juice.

3. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Nectarine Muffins

The muffins with nectarines have a delicious flavor and very tender texture. It is a perfect dessert that will diversify your home cuisine.

Ingredients

• Flour: 1 1/2 cups
• Sugar: 3/4 cup
• Butter: 1/2 cup
• Eggs: 2
• A pinch of salt
• Baking powder: 2 tsp
• Milk: 2 tbsp
• Vanilla essence: a couple of drops
• Nectarines: 3
• Powdered sugar for dusting the ready muffins

Instructions

1. Whisk eggs with butter.
2. Mix flour with sugar, salt and baking powder.
3. Combine the dry and wet ingredients,  and mix them well.
4. Distribute the dough into the molds.
5. Put thin slices of nectarines on top – 3 slices for a muffin.
6. Bake in the preheated oven, at 350°F, 30-35 min.