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
- Place the nectarine halves snugly in a baking dish.
- 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.
- 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!
- Bake in a preheated oven, 160’c fan, for 40-50 minutes until golden and crisp.
- Serve warm with the juices spooned over with a dollop of crème fraiche or a scoop of vanilla ice-cream.
Menu Mistress 