1/2 cup seedless raspberry jam
1/3 cup cranberry juice
1 tablespoon cornstarch
1/2 tsp ground ginger
1/4 tsp ground allspice
1 1/2 lbs nectarines, halved, pitted, and thinnly sliced
1 cup all-purpose flour
3 tablespoons sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 cup buttermilk
2 tablespoons melted unsalted butter
Preheat oven to 375 degrees. Whisk together the raspberry jam, cranberry juice, constarch, ginger, and allspice in a 9 inch deep dish microwavable pie plate until blended.
Then stir in the nectarines to coat well. Microwave on high, stirring occassionally for 6-7 minutes. Every 2 minutes I would take it out and stir it. The mixture should begin to bubble.
Meanwhile, to make the topping, whisk together the flour, sugar, baking powder and baking soda in a medium bowl. Make a well in the center and pour in the buttermilk and the melted butter into it. Quickly combine the flour and buttermilk mixtures, stirring just until blended.
Drop the topping by teaspoonfuls on the hot fruit, forming 6 mounds. Sprinkle the top with a little bit more sugar.
Bake until the topping is golden and the fruit is bubbly, about 25 minutes. Enjoy!
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