Baked Nectarines With Amaretti Biscuits Recipes

BAKED NECTARINES WITH ALMONDS & MARSALA

Steps:

• Heat oven to 180C/160C fan/gas 4. Sit the nectarine halves snugly in a baking dish, cut-side up. Put the amaretti biscuits into a large bowl and use the end of a rolling pin to bash into crumbs. Add the softened butter, ground almonds, caster sugar and egg, and stir together.
• Push spoonfuls of the mixture into the cavities of the nectarines, piling more on top until the mixture is evenly divided among them. Scatter with almonds, then carefully pour the Marsala into the dish through a gap between the fruit so the topping doesn't get soggy. Bake for 40-50 mins until golden and crisp, and the fruit is soft. Eat warm with the juices spooned over, and a dollop of Greek yogurt or crème fraîche alongside.

BAKED NECTARINES & RASPBERRIES WITH ALMONDS & HONEY

Steps:

• 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.

AMARETTI-STUFFED NECTARINES

Steps:

• 1. Preheat the oven to 180°C. 2. Put the amaretti biscuits in a plastic bag and crush with a rolling pin. Transfer to a bowl with the mascarpone and stir to combine. 3. Cut the nectarines in half, remove the stones and put them in an ovenproof dish. Pile the mascarpone and amaretti mixture into the nectarine cavities. Sprinkle with the sugar and bake for 8-10 minutes. Serve with a dollop of extra mascarpone.

ROAST NECTARINES WITH AMARETTI CRUMBLE

Steps:

• 1. Preheat the oven to 180°C, gas mark 4. Blitz the biscuits, flour and sugar in a food processor until roughly chopped. Add the butter and pulse until just combined. 2. Grease a baking dish in which the nectarine halves will fit snugly. Pour 2 tbsp water into the bottom of the baking dish, then arrange the nectarine halves, cut-side up, pressing the topping onto them evenly. 3. Bake for 30 minutes until the nectarines are tender and the topping is golden brown. Cool slightly and serve with vanilla ice cream, if liked.

BAKED NECTARINES WITH AMARETTI BISCUITS

Steps:

• Remove nectarines from stones and cut flesh into 3cm chunks. Place in a large mixing bowl with caster sugar. Crush amaretti biscuits into pieces and add to nectarines. Dice 40g of butter, straight from the fridge, into 1cm pieces and mix with nectarines. Beat eggs and fold into mixture. Grease an ovenproof dish with remaining butter and fill with nectarine mixture. Place in a preheated 180C oven, on the middle rack, for an hour or until the top has browned. Remove and cool a little before serving.