3 years ago
Black Peppered Nectarines

Three pounds of nectarines in the CSA box this week! Two were bruised and starting to go bad from that point, so I came up with this simple treatment. I put it in the dehydrator overnight and had it for breakfast, but you could do the dehydrator during the day and have it for dessert instead.

A Raw Right Now original.

Black Peppered Nectarines

Dice two to three nectarines and place in a bowl. Add the juice of half a lemon and a tablespoon or so of honey or your preferred sweetener — if your nectarines are ripe and sweet, you’ll need less; if they’re not so sweet, you’ll need more. Adjust to your taste. Add 1/4 teaspoon of vanilla, several generous grinds of black pepper and a small pinch of salt. Stir to mix, then pour into a dish that will fit into your dehydrator. Cover with plastic wrap and dehydrate at 118 for four to six hours, or until quite juicy. Stir in a tablespoon of Mila or ground chia and return to the dehydrator for another hour to allow the juices to thicken up.

Would be good over a raw tart crust or topped with crunchy soaked-and-dried buckwheat. I just ate it with a spoon.

I also did a variation with Dapple pluots and a combination of Chinese five-spice powder (old, been kicking around the spice cabinet far too long) and cinnamon. Tasty. Gotta get new five-spice, though.

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