A simple baked fruit dessert that always satisfies. Nectarines are sweetened with sugar, lemon juice and thymes. It is then baked with flour layered with brown sugar. This dessert goes well with a scoop of vanilla ice cream -- but you already knew that.
Tip: Use nectarines that are slightly over ripened for the best results.
Prep Time: 35 minutes (includes time for nectarines to marinate)
Cooking Time: 40 minutes
2 Tablespoons Granulated Sugar
Juice from 1 Lemon
6 Sprigs Thyme
1/4 Cup All Purpose Flour
2 Tablespoons Wheat Germ
2 Tablespoons Brown Sugar
1/4 Cup Unsalted Butter
Cut the nectarines into thin slices and discard the pits. In a large bowl combine the nectarine slices, granulated sugar, lemon juice, thyme and a dash of salt. Mix the ingredients together until the nectarines are well coated. Set aside and let stand for half an hour.
Preheat the oven to 350 degrees Fahrenheit. In a separate bowl, add the flour, wheat germ and brown sugar. Using your fingers, mix the ingredients together. In small portions, add the butter to the flour mixture. Slowly work all the butter into the flour mixture and form the mixture into small individual clumps about the size of jellybeans. Scatter the clumps of sweet four over a rimmed baking sheet. Bake in the oven for 10 minutes. Remove from the oven and set it aside to cool.
Transfer the nectarines to a large oven-safe skillet or a large baking pan. Make sure to spread the nectarines into a single layer. Place the nectarines into the oven to bake for 20 minutes. Remove the nectarines from the oven and scatter the strudel over the nectarines. Return the nectarines to the oven and bake for an additional 5-8 minutes.
Serve while still hot.