Heat oven to 180C/160C fan/gas 4.
Sit the nectarine halves snugly in a
baking dish, cut-side up. Put the amaretti
biscuits into a large bowl and use the end
of a rolling pin to bash into crumbs. Add
the softened butter, ground almonds,
caster sugar and egg, and stir together.
Push spoonfuls of the mixture into the
cavities of the nectarines, piling more on
top until the mixture is evenly divided
among them. Scatter with almonds, then
carefully pour the Marsala into the dish
through a gap between the fruit so the
topping doesn’t get soggy. Bake for
40-50 mins until golden and crisp, and
the fruit is soft. Eat warm with the juices
spooned over, and a dollop of Greek
yogurt or crème fraîche alongside.