Cut nectarines in half, remove stones and place, cut side up, on baking sheet. Divide butter among halves, placing little in each cavity. Add 1 teaspoon each Sherry and brown sugar to cavity of each nectarine half. Broil 4 to 6 inches from heat source until topping is bubbly and fruit softened, about 5 minutes. Formatted by Lynn Thomas. Source: Los Angeles Times 3-26-97.4 servings. Each serving: 155 calories; 133 mg sodium; 9 mg cholesterol; 9 grams fat; 9 grams carbohydrates; 5 grams protein; 0 gram fiber. Recipe by: Los Angeles Times 3-26-97 Posted to MC-Recipe Digest V1 #622 by Nancy Berry
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|Serving Size: 1 Serving (32g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 26 (23%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 7.6mg||2 %|
|Sodium 26.4mg||1 %|
|Potassium 34.2mg||1 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 19.3g|
|Protein 0.1g||0 %|
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Calories per serving: 111
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