Tuesday Treat

Nectarines Baked with Almonds and Marsala (Serves 6)

This is one of those desserts that’s been around ‘forever’! Indeed, I’ve been serving this particular recipe for many years, all seasons – it works just as well with nectarines that are out of season as they sweeten with cooking. I like to serve it with crème fraîche as it cuts the sweetness of the amaretti filling, but you could also serve it with a scoop of good quality vanilla ice-cream.

* Any leftover amaretti filling can be baked separately in a small dish for about 20 minutes in the same oven – it’s pretty good as an extra sweet treat with a cup of tea!

6 nectarines, halved and stoned

100g amaretti biscuits (gluten-free if required)

100g butter, softened

85g ground almonds

85g caster sugar

1 egg

1-2 tablespoons, flaked almonds

250ml Marsala

Crème fraîche or vanilla ice-cream to serve

  1. Place the nectarine halves snugly in a baking dish.
  2. Put the amaretti biscuits into a large bowl and using the end of a rolling pin, bash into crumbs. Add the softened butter and mix well before stirring in the almonds, caster sugar and egg, to form a thick paste.
  3. Push generous spoonfuls of the mixture into the cavities of the nectarines (any leftover mixture can be baked separately in a small dish – see note above). Scatter with the almonds and then carefully pour the Marsala into the dish, between the nectarines, so it doesn’t touch the topping – otherwise it will go soggy!
  4. Bake in a preheated oven, 160’c fan, for 40-50 minutes until golden and crisp.
  5. Serve warm with the juices spooned over with a dollop of crème fraiche or a scoop of vanilla ice-cream.

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