Last Peaches of the Season

I found a recipe that I had set aside so that I would be sure to make it before the end of peach season.  Lucky that I ran across it early this week as I was in possession of the last fresh Michigan peaches of the season.  The recipe is from the NY Times and is titled, Brown Butter Nectarine Cobbler/Cake.  (substitute peaches for nectarines)   This is NOT a pretty dessert.  It isn't a cake to cut and serve on a beautiful plate.  It isn't juicy like a crisp or crumble.  This is a dessert to be served in a bowl with a scoop of ice cream and a cup of coffee or tea.  It is a dessert you will want to eat for breakfast too.  The sweet in this dessert is from the fruit and it is not overwhelming.  What is characteristic about this cake is the nutty, buttery richness that comes from "browning" the butter.  

The assembly of the dessert is strange.  Butter is melted in a pan and allowed to turn golden and slightly brown.  This gives the butter a nutty aroma and flavor.  The butter is poured into an 8x8 pan.  The batter is layered on top of the butter and that is covered with peaches that have been brought to a  simmer with sugar and lemon juice.  Almonds and Demerara sugar are sprinkled over top along with some freshly grated nutmeg.

I didn't lie did I?  Not at all pretty.  Wish you could smell and taste it.  

You can see the cake/cobbler part on the left with the gooey peaches on the right.   

This is easy to make.  Give it a try.

Brown Butter Nectarine Cobble/Cake

3 cups fresh nectarines or peaches in 1/2 inch slices

3/4 cup sugar, divided

1 teaspoon lemon juice

4 tablespoons unsalted butter

3/4 cup flour

1 1/2 teaspoon baking powder

1/8 teaspoon salt

3/4 cup  buttermilk

1/2 cup sliced almonds

1/3 teaspoon freshly grated nutmeg

2 tablespoons Demerara sugar

Heat oven to 350 degrees.  In a saucepan over medium heat, combine the fruit slices, 1/4 cup sugar and lemon juice.  Stirring constantly, bring the mixture to a simmer, then take the pan off the heat.

In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until it smells very nutty, turns golden, and flecks of dark brown appear, 2 to 3 minutes.  Pour the brown butter into an 8 inch by 8 inch baking dish.  

In a mixing bowl, combine the flour, remaining 1/2 cup sugar, baking powder and salt.  Pour the buttermilk into the dry ingredients and mix just until the dry ingredients are moistened.  Scrape the batter on top of the brown butter, use a spatula to even out the batter but be careful not to mix it into the butter.  Scatter the nectarine slices and juice on top of the batter without stirring.  Sprinkle with the almonds, nutmeg and Demerara sugar.  Bake until golden brown, 50 to 55 minutes.  Transfer the pan to a wire rack to cool.  Serve warm.

6 to 8 servings. 

Have a sweet weekend