What else can I make with these ingredients?

homemade frosting

Nectarine Cobbler

Ingredients:

5 firm, ripe nectarines, pitted and sliced

1 tsp. fresh lemon juice

1/2 cup sugar

2 Tbs. all-purpose flour

For the crust:

1 cup all-purpose flour

1 1/4 tsp. baking powder

1/2 tsp. salt

4 Tbs. (1/2 stick) chilled unsalted butter

1/4 cup milk
Directions:

Preheat an oven to 450°F.

In a bowl, combine the nectarines. Stir in the lemon juice. In a small bowl, stir together the sugar and flour, then sprinkle over the fruits. Turn the fruits in the sugar mixture, coating them evenly. Set aside.

To make the crust, in a bowl, stir together the flour, baking powder and salt. Add the butter and, using a pastry blender or 2 knives, cut the butter into the flour until pea-size crumbs form. You might want to finish this with your fingertips. Using a fork, gradually stir in the milk, mixing until the dough sticks together. Gather the dough into a ball and transfer to a floured work surface. Using your fingers, pat out the dough into a 9-inch square about 1/4 inch thick.

Gently pour the fruits and their juices into an 8-inch square baking pan with 2 1/2-inch sides. Lay the dough across the top and trim away any excess.

Bake for 20 minutes. Reduce the heat to 300°F and continue to bake until the berries and nectarines are tender but not dissolved, 15 to 20 minutes more. To test, lift up a corner of the crust and taste a piece of the fruit.

Remove the cobbler from the oven and serve warm or at room temperature, scooped from the pan. Serves 6.

You can poach a nectarine and serve it in a sweet creme glaze with cinnamon. Boil 2 cups of water with 1 Cup of Sugar or Honey (This is called a simple syrup). Once it’s on a rolling boil, put the nectarine in there and cook it until it’s soft (About ten or fifteen minutes). Using your five eggs, get rid of the whites and put the yolks in another sauce pan. Wisk them and add half a teaspoon of butter, some sugar (taste for how sweet you want it) and a tablespoon of heavy cream. Vanilla extract is nice too, but you don’t have that on your list. Heat this mixture over medium heat, but not a direct source (boil plain water in a pan and hold the mixture over it to heat instead of placing it right over the flame or on the coil). You do this because you don’t want scrambled eggs, you want them too cook into a cream, not chunks. It’ll take about 20 minutes and you’ll keep wisking this egg mixture the entire time. You’ll know it is done when it coats the back of a metal spoon when you dip it in. When the nectarine is boiled soft and the creme can coat the back of a metal spoon, then you just cut the nectarine in half, pour some creme over it and sprinkle with cinnamon. Bon Appetit!