It’s a universal (Homewares by Hand blog) truth that white nectarines inspire singular, adjective blog titles. While the last white nectarine mini-post was all about being cute, this one is all about being or inducing the one of the four basic taste sensations that is typically induced by disaccharides and is mediated especially by receptors in taste buds at the front of the tongue or sweet (thanks Merriam-Webster.com)!
Last week, my sweet sister came over to watch Glee. I had a hankering for sugar and was thankful that I had some Creme Brulee ice cream on hand. It was one of those days, however, where the world’s best ice cream wasn’t going to be enough. My eyes lingered to the end-of-season nectarines ripening in my fruit tray and I thought… there’s gotta be a way to turn this into an ice cream topping, right?
Allow me to introduce you to my creation (which actually turned out more-than-well):
- Slicing a ripe, white nectarine
- Warming up a saute pan
- Adding the nectarines and 1 T. butter
- Allowing the nectarines to cook up and soften a bit
- Adding one heaping tablespoon (or two or three) of light brown sugar
- Letting the brown sugar get syrupy as it makes contact with the melted butter
- Adding a splash (or two or three) of Disaronno
When your sweet goodness is done, I recommend letting it cool until Sarah Jessica Parker sings and you’re just as charmed by her as you ever were. Then, scoop your fruit in the bottom of a bowl (these are my favorites but you knew that already) and top with a scoop of ice cream.
I don’t know what was sweeter: the treat, time with my sister or the fact that Darren Criss (my adult crush) won the presidential election. No, I do know: time with Kirsten always wins out.
What fall TV show are you loving? My list is getting looooooong….