Mint Nectarines With Pineapple-Coconut Ice Cream
You can never have too many side dish recipes, so give Mint Nectarines With Pineapple-Coconut Ice Cream a try. Watching your figure? This gluten free recipe has 514 calories, 9g of protein, and 23g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of firmly brown sugar, lemon juice, nectarines, and a handful of other ingredients are all it takes to make this recipe so delicious. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes about 30 minutes.
Instructions
Peel nectarines, and cut each into 8 wedges, discarding pits.
Melt butter in a large nonstick skillet over medium-high heat.
Add nectarines; sprinkle brown sugar and lemon juice over nectarines, and gently fold until blended. Cook, stirring occasionally, 2 to 4 minutes or until nectarines start to release their juice.
Remove from heat; stir in mint.
Divide and scoop ice cream into 8 individual serving dishes. Top evenly with warm nectarine sections, and serve immediately.
Note: For testing purposes only, we used Hagen-Dazs Pineapple Coconut Ice Cream.
Mint Peaches With Pineapple-Coconut Ice Cream: Substitute 2 (16-ounce) packages frozen sliced peaches, thawed, for nectarines. Proceed with recipe as directed. Prep: 5 min., Cook: 5 min.