Roasted Nectarines With Buttermilk Custard

• 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)

1. 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.
2. Heat 1% low-fat milk over medium heat in a small, heavy saucepan to 180u0b0 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.
3. Preheat oven to 400u0b0.
4. 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 400u0b0 for 25 minutes or until nectarines are soft and lightly browned. Serve with chilled sauce. Garnish with verbena sprigs, if desired.

salt, egg yolks, sugar, milk, lowfat buttermilk, vanilla, nectarines, nectarines, cooking spray, sugar, verbena sprigs

Taken from www.myrecipes.com/recipe/roasted-nectarines-with-buttermilk-custard (may not work)