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
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.
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.