Rated 5.0 stars by 1 users
Dessert
6 - 8 servings
45 minutes
45 minutes
Chef Andrew Faulkner
6 pounds white nectarines, cut into wedges
3/4 cup sugar plus 2 tablespoons
1/3 cup all-purpose flour, unbleached
2 tablespoons lemon juice
2 1/4 cups all-purpose unbleached flour
6 tablespoons sugar, divided use
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup unsalted butter, cut into pieces, chilled
1/4 cup vegetable shortening, cut into pieces, chilled
1 large egg, beaten to blend
3/4 cup buttermilk plus 2 tablespoons
Vanilla ice cream
Position rack in center of oven and preheat to 400°F.
Mix all filling ingredients in a large bowl.
Pour into a 13x9x2-inch glass baking dish. Bake 15 minutes.
Mix flour, 4 tablespoons sugar, baking powder and salt in large bowl.
Using a pastry cutter, cut 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 mounds with remaining 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.
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