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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