Every year, I wait patiently for peaches. I won’ eat them except in the month of August because a sad peach is a terrible thing. An August peach, that is a thing of beauty. Normally.
Last year was not a good year for peaches. They were watery and disappointing. Somehow, the nectarines I found were slightly better and I bought a half bushel which was probably too much for two people. As I was, I was able to freeze some nectarine wedges with the expectations that they would be welcome during the winter. However, all winter long, I forgot about them.
When I found them again after the move, it seemed fortuitous. They could not have received a better fate than this dish from Smitten Kitchen.
Shamelessly copied with scarcely any changes from Smitten Kitchen
2 lb frozen nectarines, cut into wedges (I am going to try later with some canned peaches I have and reduce the sugar)
4 tbsp butter
1 c sugar
1 1/2 c flour
2 tsp baking powder
1 tsp salt
3/4 c milk
1/4 c cinnamon sugar
1/2 c hot water
- Preheat to 350°F.
- Defrost nectarines and place in a 9 inch pie pan.
- Beat butter, 1 c sugar, flour, baking powder, and salt until combined. Add milk slowly and beat until batter is fluffy.
- Glob (technical term) batter on top of fruit and spread gently. An offset spatula works really well for this. Cover with cinnamon sugar and pour hot water over the top.
- Bake 60-70 minutes until the top is crackled. A toothpick should come out dry when inserted into the batter. Let rest 20-30 minutes so juices can thicken slightly before serving.