Nectarine, Raspberry And Biscotti Crisp |
Course : Pastries
Serves: 4 |
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Ingredients:
2 pounds nectarines -- (about 4 large), -- sliced 1/2 -inch thick |
1/2 cup peach or apricot jam |
1 teaspoon vanilla extract |
1/2 pint fresh raspberries |
4 pieces plain italian-style biscotti |
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Preparation / Directions:
Place oven rack in upper third of oven and preheat to 375 degrees. Grease or spray a 7 x 11-inch glass baking dish with nonstick spray. In a medium bowl, stir together nectarines, jam and vanilla. Gently mix in raspberries. Pour into prepared dish. Using a rolling pin or mallet, crush the biscotti into coarse crumbs and pieces. Do not crush fine. Sprinkle about two-thirds of the crumbs over the fruit. Reserve the remaining crumbs. Bake for 25 minutes or until fruit is tender and crumbs are golden. Cool 15 minutes before serving. Spoon onto dessert plates. Sprinkle reserved biscotti crumbs over the top of each serving. ADVANCE PREP: Crisp may be baked up to 4 hours ahead.
Prep Time: 10 minutes Cook Time: 25 minutes Makes: 4 to 6 servings
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Nutritional Information:
479 Calories (kcal); 4g Total Fat; (7% calories from fat); 9g Protein; 113g Carbohydrate; 0mg Cholesterol; 0mg Sodium |
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