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Nectarine and Raspberry Grunt with Cinnamon Basil

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  1. 3 plums, thinly sliced
  2. 2 nectarines, thinly sliced
  3. 1 1/2 cups raspberries (3/4 pint)
  4. 1/3 cup water
  5. 1 tablespoon fresh lemon juice
  6. 2 teaspoons cornstarch
  7. 6 tablespoons granulated sugar
  8. 3/4 cup all-purpose flour
  9. 3/4 teaspoon baking powder
  10. 1/4 teaspoon baking soda
  11. 1/2 cup buttermilk
  12. 1 1/2 tablespoons butter, melted
  13. 1 tablespoon light brown sugar
  14. 1/4 cup shredded cinnamon basil
  1. In a 9-inch cast-iron skillet, combine the plums, nectarines, raspberries, water, lemon juice, cornstarch and 5 tablespoons of the granulated sugar.
  2. In a bowl, blend the flour with the baking powder, baking soda and the remaining 1 tablespoon of granulated sugar. Stir in the buttermilk and melted butter.
  3. Bring the fruit to a boil. Reduce the heat to low. Drop the batter by tablespoons on the bubbling fruit. Sprinkle the brown sugar over the batter. Cover tightly and simmer for 13 minutes. Remove from the heat, uncover and let cool to warm or room temperature. Garnish with the cinnamon basil and serve.
Notes One Serving Calories 362 kcal, Total Fat 6.6 mg, Saturated Fat 2.8 mg.


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