Roasted Nectarines with Buttermilk Custard

I made these the other night and fell in LOVE!
Just make sure your nectarines or peaches are organic and if I could do anything differently, I would add a mint sprig. Other than that perfect-o!

Ingredients
Sauce:
1/8 teaspoon salt
4 egg yolks
1/3 cup sugar
1 cup 1% low-fat milk
2 tablespoons low-fat buttermilk
1/4 teaspoon vanilla extract

Nectarines:
6 medium nectarines, halved and pitted (about 2 pounds)
Cooking spray
1 tablespoon sugar
Verbena sprigs (optional)


Preparation
To prepare sauce, combine salt and egg yolks in a medium bowl. Gradually add 1/3 cup sugar, beating 2 minutes with a mixer at medium-high speed.
Heat 1% low-fat milk over medium heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly. Return milk mixture to pan; cook over medium-low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil). Remove from heat. Stir in buttermilk and vanilla. Place pan in a large ice-filled bowl until mixture cools completely, stirring occasionally. Spoon mixture into a bowl. Cover and chill.

Preheat oven to 400°.

To prepare nectarines, place nectarines, cut sides up, in a 9 x 13-inch baking dish coated with cooking spray. Sprinkle nectarines evenly with 1 tablespoon sugar. Bake at 400° for 25 minutes or until nectarines are soft and lightly browned. Serve with chilled sauce. Garnish with verbena sprigs, if desired.

Yield
6 servings (serving size: 2 nectarine halves and 1/4 cup sauce)

Nutritional Information
CALORIES 176(17% from fat); FAT 3.4g (sat 1.4g,mono 1.4g,poly 0.5g); IRON 0.7mg; CHOLESTEROL 138mg; CALCIUM 70mg; CARBOHYDRATE 32.8g; SODIUM 80mg; PROTEIN 4.3g; FIBER 1g



Jackie Mills , Cooking Light, JUNE 2007