Amaretto Nectarines Recipes

ROASTED NECTARINES WITH AMARETTO & VANILLA ICE CREAM

Steps:

• Half the nectarine and remove the stone. Don't worry about taking of the skin as it goes soft and tender during roasting.
• Place the halves cut side up on a piece of foil and sprinkle over the sugar, making sure to fill the holes where you removed the stone.
• Fold up the edges of the foil slightly so you don't lose any, and slosh over a generous amount of Disaronno.
• Parcel the packages up so that no liquid or steam can escape to dry out the fruit (see the picture above) and leave them on the barbecue for about half an hour while you eat. If you're worried that you won't have enough eat left to cook them and you're using good thick foil (not the supermarket stuff that so easily tears) you can cook them directly in the coals. Alternatively, you can roast them in an oven set at 180 degrees (360 fahrenheit) for the same amount of time, or the simmering oven of an Aga.
• Serve with a generous amount of ice cream, yogurt or cream.

AMARETTO NECTARINES

Steps:

• Cut nectarines in half around the center.
• Dig out pit with a spoon.
• Place cut side up on a baking sheet.
• Drizzle the honey and lime juice over the nectarine edges and in the pit cavity. Bake in a 325 oven for 30-45 minutes depending on the ripeness of the nectarines (check often).
• Remove from oven and place in individual serving bowls.
• Let cool a few minutes.
• Add a scoop of ice cream to each bowl and a splash of amaretto.
• Grate chocolate over top.
• Enjoy!

GRILLED NECTARINES WITH MASCARPONE

Steps:

• Preheat the grill to medium-high heat.
• Brush the nectarines with the amaretto. Grill until golden, tender and you have achieved beautiful grill marks, about 2 to 3 minutes on each side, 6 minutes total. Remove from the grill and let cool slightly.
• Add the mascarpone, whipping cream, sugar, lemon zest, and vanilla to a large mixing bowl and beat with a hand mixer until soft peaks appear.
• Plate the grilled nectarines on a platter and top each with a dollop of whipped mascarpone and a sprinkling of chopped pistachios. Serve immediately.