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Today's Tidbit: Roasted Nectarines With Sugar Cookie Crust

Roasted Nectarines With Sugar Cookie Crust

For Sugar Cookie Dough:

2¼ cups flour

1½ teaspoons baking powder

1 teaspoon salt

9 ounces unsalted butter (2¼ sticks)

1¼ cup sugar

1 teaspoon vanilla extract

½ lemon, juiced and zest

1 egg

Powdered sugar for garnish

Sift together flour, baking powder and salt, and set aside. Cream the butter, sugar, vanilla and lemon. Add the egg to the creamed mixture. Add the flour mixture in thirds and mix well. Form the dough into a flat disc and chill the dough until firm.

Cut the firm dough into small cubes and sprinkle the cubes onto a baking sheet lined with parchment paper or a Silpat. Sprinkle the dough cubes close enough together to form a large crumbly disc once baked.

Sprinkle the cubes with cinnamon sugar and bake at 325 F until slightly golden, about 10 minutes. Keep warm.

For the Nectarines:

4 nectarines

1/8 cup brandy

¼ cup sweet white wine

¼ teaspoon vanilla extract

¼ cup sugar

1 tablespoon unsalted butter

Butter and sugar a shallow roasting pan. Split the nectarines in half and remove the pit. Place the nectarines in the roasting pan face up.

In a small bowl, mix together the brandy, sweet wine and vanilla. Pour the wine mixture over the nectarines. Sprinkle the sugar over the fruit and dot with the butter. Cover the pan with foil and roast the fruit at 300 F until the fruit is tender, but still holds a shape, about 15 minutes. Remove the foil and keep fruit warm for serving.

To assemble:

Place 2 warm nectarine halves in each bowl. Scoop Honey Ginger Ice Cream on top. Sprinkle with crumbled warm cookie crust. Dust with powdered sugar and serve.

Makes 4 servings.

-Associated Press