Prep time: 25 minutes
Cook time: 30 minutes
Barbara Kniese of Orangevale lost her recipe for nectarine pizza, which had a cookie-type crust topped with sliced nectarines and was covered with a glaze.
Betty Brugger of Turlock shares her recipe, which she thinks she got from a Better Homes and Gardens magazine many years ago. You can use sliced strawberries, kiwis or other fruit in season for this pretty dessert.
½ cup butter, room temperature
¼ cup powdered sugar
1 cup flour
2 tablespoons cornstarch
2 tablespoons sugar
¼ teaspoon mace
º cup orange juice
½ cup pomegranate or currant jelly
6 fresh nectarines, sliced (may leave unpeeled)
Whipped cream and fresh mint sprig, optional garnish
Cream together butter, powdered sugar and flour. Blend to make a soft dough. Pat evenly on bottom and sides of 12-inch pizza pan. Prick well with fork.
Bake at 350 degrees for 15 to 20 minutes or until just golden.
In a small saucepan, combine cornstarch, sugar and mace. Stir in orange juice; add jelly. Cook and stir until mixture thickens and boils. Cook two minutes more. Cool.
Lay sliced nectarines in a spiral on top of crust starting on outside of pan. Spoon glaze over fruit.
Chill until serving time. Decorate with whipped cream and sprig of mint, if desired.
Per serving: 300 calories; 3 grams protein; 47 grams carbohydrates; 12 grams fat(8 saturated, 3 monounsaturated,
1 polyunsaturated); 31 milligrams cholesterol; 12 milligrams sodium; 2 grams fiber; 25 grams sugar; 35 percent calories from fat