Coconut almond nectarines
Skill level: Easy peasy
Costs: Cheap as chips
This is a quick and easy dessert using nectarines and shop bought coconut macaroons – the combination of flavours is excellent. Equally delicious hot or cold and served with crème fraiche, Mascarpone cheese or Greek yoghurt they make a light dessert particularly suitable for Summer lunches. They can be served for breakfast, brunch or as an interesting dish for a party.
- 4 large nectarines, halved and stones removed
- 100g unsalted butter, softened
- 3 tbsp runny honey
- 375ml orange juice
- 300g coconut macaroons, crushed
- 50g ground almonds
- ½ tsp ground cinnamon
- Cinnamon sticks to decorate
Peaches can be used in this recipe instead of nectarines. If you don’t like the texture of peach skin simply immerse them in boiling water for a few minutes and then peel off the skins. Look for coconut macaroons which have been half dipped in chocolate – they are very good in this recipe.
- Preheat oven to 190⁰C/375⁰F/Fan 170⁰C/Gas Mark 5. Arrange the nectarine halves in a large, shallow ovenproof dish. Dot the nectarines with the butter.
- Drizzle each nectarine with runny honey. Pour the orange juice around the nectarines.
- Bake in the oven, uncovered, for about 15 minutes or until the fruit starts to soften.
- Meanwhile, put the crushed macaroons, almonds and cinnamon in a small bowl and mix together well.
- Remove the nectarines from the oven and spoon equal quantities of the macaroon mixture onto each half.
- Return to the oven and bake for a further 10 – 15 minutes or until the nectarines are softened and the topping golden.
- Serve 2 nectarine halves per person, spooning on any remaining syrup.
- Decorate with cinnamon sticks. Serve hot or cold with crème fraiche, Mascarpone cheese or Greek yoghurt.