Quick, simple and delicious. This yummy dessert takes hardy any effort to construct and are ready to serve in 30 minutes. It’s great way to use up nectarines that are too hard to eat raw. Serve them warm with cream, ice cream, or cold with a dollop of Greek yoghurt.
Ingredients (serves 4):
4 firm nectarines (soft ones will be difficult to get the stone out of)
2 tbsp unsalted butter, softened
1 tbsp caster sugar
1 lge egg yolk
60g ratafia biscuits, crushed
Preheat the oven to 180c and lightly grease a shallow ovenproof dish.
Carefully slice round the nectarines and twist slightly to separate. If this doesn’t work, gradually prise the halves gently apart with the back of a knife then use a small spoon to work your way round the stone. It’s a bit hit and miss – sometimes they separate nicely, sometimes it’s a bit of a wriggle. Once separated, slightly enlage the hollow in each half.
Cream the butter & sugar together until fluffy, beat in the egg yolk and finally add the ratafias and mix well.
Place a rounded spoonful of mixture into each half of nectarine, filling the hollow and overlapping it slightly.
Place in the prepared dish and bake for 20-30 minutes untl golden brown and crisp on top.