Preheat oven to 375. Cover a small baking sheet with foil. Divide nectarines among 3 1-cup ramekins.
Boil sugar with vinegar and blueberries in a small saucepan, stirring, 1 minute. Remove from heat, stir in black pepper and pour over nectarines.
Sprinkle pound cake crumbs over top of the fruit and spray lightly with cooking spray. Place ramekins on baking sheet and bake for 20 minutes or until topping is crisp and golden brown.
Allow to cool for 3-5 minutes and serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (356g)|
|Recipe Makes: 3|
|Calories from Fat: 163 (24%)|
|Amt Per Serving||% DV|
|Total Fat 18.1g||24 %|
|Saturated Fat 6.3g||31 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 3g|
|Cholesterol 61.2mg||19 %|
|Sodium 599.3mg||21 %|
|Potassium 437.8mg||12 %|
|Total Carbohydrate 128.2g||38 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 123g|
|Protein 7.1g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 693
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.