ALMOND-CRISPED NECTARINES

Soft, warm, and creamy nectarines with a sweet crunch of toasted almonds. Easy and fast to make, packed with flavour, and the perfect summer dessert.

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These almond-crisped nectarines have everything you could want from a summer dessert: they are sweet, creamy, juicy, and fresh, with a delightful crunch.

The baking softens the nectarines, coaxing out their gorgeous fruity flavor, and making them irresistibly creamy, sweet, and juicy. The butter, almond, and sugar filling, topped with toasted almonds, adds a rich, flavourful and delightful crunch.

They are really quick and simple to prepare: the sugar and spices are combined with the butter, the nectarine halves filled with the mixture, sprinkled with almond slices, and then baked in the oven.

ALMOND-CRISPED NECTARINES are one of our favourite go-to summer desserts.

I usually prepare them in large amounts, and then we reheat and enjoy them over several days - honestly, we can never get enough of them. They are as delicious fresh from the oven, as they are reheated.

They can be made ahead of time or quickly prepared at the last minute, baking them during dinner. This makes them an ideal dessert for dinner parties, or unexpected guests.

When in season, I tend to purchase nectarines in large quantities. They keep very well in the fridge once ripe. I usually keep almonds and sugar stocked in the cupboard, and butter in the freezer. This way I can make this nectarine dessert at any time when we are in the mood for a treat or I need a quick, last-minute dessert.

It's a great dish for using over-ripe nectarines, but it also works well with firmer ones, as the baking tenderizes the fruit and brings out its rich, sweet flavour. Just allow for a bit more baking time if the nectarines are less ripe. Topped with buttery, sugary almonds, they transform into a delightful and special dessert.

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How to prepare:

ALMOND-CRISPED NECTARINES

Soft, warm, and creamy nectarines with a sweet crunch of toasted almonds. Easy and fast to make, packed with flavour, and the perfect summer dessert.

Recipe based on: Almond-crisped peaches, Smitten Kitchen

INGREDIENTS: 

Serves 3-4

• 4 ripe medium-sized nectarines

• 50 g Demerara sugar

• 50 g ground almonds

• 40 g unsalted cold butter, cut into cubes

• ¼ teaspoon cinnamon

• pinch of salt

• sliced almonds for the topping

Equipment: Baking dish

DIRECTIONS: 

1. Preheat the oven to 175°C/155°C fan (350°F)

   
   

2. Prepare the nectarines: Cut the nectarines in half and remove the stones. Arrange the halves with the cut side facing up in a baking dish.

   
   

3. Make the filling: Combine 50g Demerara sugar, 50g ground almonds, ¼ teaspoon cinnamon, and a pinch of salt in a small bowl and mix well. Add 40g unsalted butter cut into cubes. Using a fork, cut through the mixture until the butter is equally distributed and the mass is crumbly and sticky, like a thick paste.

   
   

4. Fill the nectarines: Spoon the almond mixture into the nectarine halves and press it down gently. Top with sliced almonds.

   
   

5. Bake: Bake the nectarines in the preheated oven for approximately 30 minutes, or until the topping and almonds are golden brown and the nectarines are soft and can be easily pierced with a small knife. The timing will depend on the size and ripeness of the nectarines,

   
   

6. Serve: Serve warm or at room temperature.

TIPS:

• I usually prepare 2-3 nectarine halves per person.

• To remove the nectarine stone easily, cut the fruit in half and twist the halves in opposite directions to detach one half from the stone. Use a small spoon to remove the stone from the other half, or use a small paring knife to cut around the stone and release the pit.

• To stick the almonds to the filling, put them in a small bowl and press each stuffed nectarine into the almonds until they are attach firmly.

• You can substitute peaches or plums for the nectarines if you wish.

• The nectarines can be prepared ahead of time. Quickly reheat them in the oven before serving.

• Serve with (sweetened) Greek yogurt, crème fraîche, or ice cream, or add a dollop of whipped cream if you like.