Baked Nectarines With Amaretti Biscuits Recipes

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 & 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.