- 125ml white wine
- 2 tbsp clear honey
- 4 ripe yellow-fleshed nectarines
A smooth-skinned variety of peach native to China, similarly flavoured to peaches with slightly…
- 100g crunchy amaretti biscuits
- 1 large egg yolk
- 1 tbsp toasted flaked almonds
- 1 tbsp golden caster sugar
- 1 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 vanilla pod, split and seeds loosened
- 175g raspberries
- clotted cream or thick Jersey cream, to serve
Mix the wine and honey, and stir to dissolve. Halve and stone the nectarines, and place them, flesh-side up, in a medium ceramic baking dish. Crush the biscuits well, then add the yolk, 2 tbsp of the wine mixture and the flaked almonds. Mix together, then spoon into the nectarines where the stones were. Use all of the mixture.
Scatter the sugar over the nectarines, then top each mound of biscuit mixture with a little knob of butter. Pour the remaining wine and honey around – but not over – the fruit, add 1 tbsp water, then tuck in the vanilla pod. Can now be chilled for up to 4 hrs.
Heat oven to 180C/160C fan/gas 4. Bake the nectarines for 30 mins until the fruit is soft and the biscuit filling is crisp and golden. Carefully stir the raspberries through the pan juices, then leave to cool for 15 mins before serving with cream.
Get aheadPrepare the entire recipe up to the end of step 2 and chill for up to 4 hours, then bake when you sit down to eat.