INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375F. Put 8 of the nectarine halves, cut sides
down, in a glass baking dish just large enough to hold them in one
layer and roast them in the oven for 20 minutes, or until they are
softened. While the nectarines are roasting, chop the remaining 2
nectarines halves, in a non-stick skillet cook them over moderate
heat, stirring frequently, for 5 minutes, or until they are very  soft,
and in a blender or food processor puree them.  In a heavy saucepan
melt 3/4 cup of the sugar over moderate heat,  stirring with a fork,
and cook the syrup, swirling the pan  occasionally, until it is a
golden caramel. Working carefully and  quickly, stir in the cream, the
nectarine puree, and the lemon juice,  stirring until the sauce is
combined well. Keep the caramel sauce  warm.  Line an 8-inch cake pan
with foil and in it spread the hazelnuts in  one layer. In another
heavy saucepan melt the remaining 1/2 cup sugar  over moderate heat,
stirring with a fork, and cook the syrup,  swirling the pan
occasionally, until it is a golden caramel. Working  quickly, pour the
hot caramel over the hazelnuts. Let the hazelnuts  praline cool
completely and chop it into small pieces.  Put 2 roasted nectarine
halves, cut sides up, in each of 4 compotes  and top each serving with
about 2 tablespoons of the caramel sauce  and 1 tablespoon of the
praline. Garnish each serving with some of  the raspberries and some of
the mint sprigs and serve the remaining  caramel sauce and praline
separately. To toast and skin the hazelnuts:  Toast the hazelnuts in
one layer in a baking pan in a reheated 350F.  oven for 10 to 15
minutes, or until they are colored lightly and the  skins blister. Wrap
the nuts in a kitchen towel and let them steam  for 1 minute. Rub the
nuts in the towel to remove as much of the  skins as possible and let
them cool.  Serves 4.  Gourmet July 1993  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1755
Calories From Fat: 422
Total Fat: 48.2g
Cholesterol: 163mg
Sodium: 757.2mg
Potassium: 2148.9mg
Carbohydrates: 336.4g
Fiber: 20g
Sugar: 304.5g
Protein: 18.6g