Skip to content

Baked Nectarines and Raspberries with Almonds and Honey

Here is a lovely pudding for the end of summer — try it while you can! Do note that this is best served warm, and that you may prepare the recipe ahead of time to the point of baking, then simply pop into the oven as you sit down to eat. You should also take note that, while clotted cream or plain heavy cream are suggested accompaniments, vanilla ice cream would also be a divine partner if the temperature outside warrants — just sayin’!

Baked Nectarines and Raspberries with Almonds and Honey

4 fl. oz. white wine (Viognier, or one that is similarly fruity)
2 tbs. honey
4 ripe nectarines
4 oz. crunchy amaretti biscuits
1 large egg yolk
1 vanilla pod, split
1 tbs. toasted sliced almonds
1 tbs. golden caster sugar
1 tbs. butter
6 oz. raspberries
clotted cream or heavy cream, to serve

Combine the wine and honey in a small bowl and whisk to dissolve. Halve and pit the nectarines, and place them, flesh-side up, in a medium ceramic baking dish. Crush the amaretti biscuits well. Whisk together the egg yolk and 2 tbs. of the wine and honey mixture in the bottom of a medium bowl. Add the crushed amaretti biscuits and the toasted almonds, and mix well with your hands. Scoop this mixture into the nectarines, mounding up to use all of it.

Scatter the sugar over the nectarines, then top each mound of biscuit mixture with a little piece of the butter. Put the vanilla bean into the bowl with the remaining wine and honey mixture and 1 tbs. of water, and muddle it until some of the seeds are released from the vanilla pod. Carefully pour around (not over) the nectarines, then tuck in the vanilla pod. Can now be chilled for up to 4 hours.

Heat the oven to 350°F. Bake the nectarines for 30 minutes until the fruit is soft and the biscuit filling is crisp and golden.

Remove the nectarines from the dish with a slotted spoon and set aside. Stir the raspberries through the hot pan juices, set the nectarines back into the dish and leave to cool for 15 minutes before serving with cream.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: