nectarine-blueberry buckle
 
  topping
1/2 cup  coarsely chopped pecans
1/2 cup  all purpose flour
1/2 cup  dark brown sugar
1/4 cup  sugar
1/2 tsp  cinnamon
pinch  of nutmeg and ground ginger
1/2 cup  unsalted butter, cut into sm.
piece 
 
  cake
1/2 cup  unsalted butter
3/4 cup  sugar
2 large  eggs
2 cup  all purpose flour
2 tsp  baking powder
1/4 tsp  nutmeg
1/4 tsp  ground ginger
1/2 cup  milk
1 pint  fresh blueberries
2 medium  nectarines, peeled, pitted and
  cut into 1/4 inch pieces
 
to make topping: in a 350 degree oven, place the pecans on a baking 
sheet and toast until lightly browned, 7-10 minutes. cool. in a 
medium bowl combine the cooked toasted pecans, flour, brown and white 
sugar, cinnamon, nutmeg, and ginger. add the butter and mix together until 
the mixture is crumbly. set aside. to make the cake: butter and flour 
a 9 inch square baking dish. preheat oven to 350 degrees. in a 
large bowl, combine the butter and sugar and cream together until the 
mixture is light and fluffy. beat in the egg. sift together the flour, 
baking powder, nutmeg, and ginger and then add alternately with the milk 
to the butter mixture, blending the ingredients well. pour the 
butter into the prepared baking dish, spreading it evenly. sprinkle the 
blueberries and the nectarine pieces over the batter in an even layer. 
sprinkle the nut mixture over the fruit and bake until the top is golden 
brown and bubbling, about 45 minutes. serve with french vanilla ice cream 
or amaretto cream if desired. 
 
amaretto cream: 
 
1/2 pint  whipping cream
1/2 pint  french vanilla ice cream, softened
2 Tbsp  amaretto
 
in a medium bowl, whip the cream until just stiff. beat in the softened 
ice cream. add the amaretto and blend. serve within the hour. 
 
 
 
 
-- 
 
(ID: 76549) Mirror: rec.food.recipes: Wed, Jul 7, 2004


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