Name: Baked nectarines with almonds & Marsala
Prep time: 12 min
Cook time: 50 min
Total time: 1 h
Yield: 8
Cuisine: Italian
Ingredients: 6 nectarines halved, stones removed; 100g amaretti biscuits; 100g butter softened; 85g ground almonds; 85g golden caster sugar; 1 egg; 1-2 tbsp toasted, flaked almonds; 250ml marsala; Greek yogurt or crème fraîche to serve

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Baked nectarines with almonds & Marsala

Baked nectarines with almonds & Marsala

Sarah Cook

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Serves 6 - 8

Easy

Prep: 12 mins

Cook: 50 mins

A star rating of 4.7 out of 5.10 ratingsRate

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Create a delicious Italian-style topping for peaches and nectarines for a simple summer dessert

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

6 nectarines

halved, stones removed
100g amaretti biscuits
100g butter

softened
85g ground almonds
85g golden caster sugar
1 egg
1-2 tbsp toasted, flaked almonds
250ml marsala
Greek yogurt or crème fraîche

to serve

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Nutrition: per serving

kcal447
fat25g
saturates10g
carbs45g
sugars36g
fibre3g
protein7g
salt0.43g

low

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, August 2010

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A star rating of 4.7 out of 5.10 ratings

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