| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | July 1995 | 1 | servings | |
INGREDIENTS
| 4 | lb | Nectarines; cut into wedges |
| 3/4 | c | Plus 2 tablespoons sugar |
| 1/3 | c | Unbleached all purpose flour |
| 2 | tb | Fresh lemon juice |
| 2 1/4 | c | Unbleached all purpose flour |
| 6 | tb | Sugar |
| 1 | tb | Baking power |
| 3/4 | ts | Salt |
| 1/4 | c | Chilled unsalted butter; cut into pieces |
| ; (1/2 stick) | ||
| 1/4 | c | Chilled solid vegetable shortening; cut into pieces |
| 1 | lg | Egg; beaten to blend |
| 3/4 | c | Plus 2 tablespoons chilled buttermilk |
| Vanilla ice cream |
INSTRUCTIONS
FILLING TOPPING FOR FILLING Position rack in center of oven and preheat to 400F. Mix all ingredients in 13x9x2-inch glass baking dish. Bake 15 minutes. Meanwhile, prepare topping: Mix flour, 4 tablespoons sugar, baking powder and salt in large bowl. Using fingertips, rub in butter and shortening until mixture resembles coarse meal. Add egg and buttermilk; stir until batter forms. Remove fruit from oven. Spoon batter over hot filling in 12 mounds, spacing evenly. Sprinkle with 2 tablespoons sugar. Bake until juices thicken and topping is golden, about 30 minutes. Cool on rack at least 15 minutes. Serve warm with vanilla ice cream. Serves 8. Bon Appetit July 1995 Converted by MC_Buster. Per serving: 1173 Calories (kcal); 12g Total Fat; (8% calories from fat); 21g Protein; 273g Carbohydrate; 187mg Cholesterol; 1655mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 11 1/2 Fruit; 1/2 Fat; 5 Other Carbohydrates Converted by MM_Buster v2.0n.
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