Baked nectarines with almonds & Marsala

Baked nectarines with almonds & Marsala

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(8 ratings)

Prep: 12 mins Cook: 50 mins


Serves 6 - 8
Create a delicious Italian-style topping for peaches and nectarines for a simple summer dessert

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal447
  • fat25g
  • saturates10g
  • carbs45g
  • sugars36g
  • fibre3g
  • protein7g
  • salt0.43g
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  • 6 nectarines, halved, stones removed



    A smooth-skinned variety of peach native to China, similarly flavoured to peaches with slightly…

  • 100g amaretti biscuits
  • 100g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 85g ground almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 85g golden caster sugar
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1-2 tbsp toasted, flaked almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 250ml marsala
  • Greek yogurt or crème fraîche, to serve


  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.

  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.

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Comments, questions and tips

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glengracie's picture
6th Mar, 2013
Followed recipe exactly & results were absolutely delicious & so simple to make Will definately be repeating this
Pee's picture
24th Jun, 2012
Followed the recipe to the letter and Very Yummy !!! next time I may try making the topping a bit more like a crumble but still using the amaretti bickies.
6th Mar, 2012
I am always on the look out for decent fruit-based desserts so at least you're getting one of your 5-a-day alongside the calories... I made this for guests for a Sunday lunch and everyone loved it, even the kids (all the alcohol goes so it is suitable for kids too). It was easy and quick to make and I made it ahead of time to keep in the fridge - all you need to do then is pop in the oven and serve with greek yoghurt. I'll definitely do this one again. If you're looking for nutrition positives, it has calcium (almonds), fibre (nectarines) and protein in (almonds, egg)...(yes, amongst a lot of saturated fat and sugar, but everyone needs a treat every now and again).
Frantic Flapjack
14th Sep, 2010
A good way of using up under-ripe nectarines which are very cheap at the moment. I used pudding wine instead of marsala. It turned out really well with the juice being a lovely pink colour. Served with Greek yoghurt.
28th Aug, 2010
I also used amaretto and the results were amazing!! Absolutely beautiful dessert, and so easy to make.
31st Jul, 2010
really good, i used peaches and amaretto di saronno instead of marsala.
amyjbennett's picture
5th Aug, 2014
I love this recipe, but I always end up with too much filling for the number of nectarines I'm serving. Would it work to freeze the filling for next time?
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