Ingredient: vanilla pod, split & seeds loosened

Nectarines & peaches are both members of the stone fruit family and are so close, only one gene is responsible for their difference. This unique gene makes the peach fuzzy and the nectarine smooth. For most part, nectarines are sweeter and juicer — in essence more nectar. 

Nectarines originated in China and spread across the continents until they landed in America. They thrive in warmer climates, as a result, many of the nectarines we see in the grocery stores here are unripe, hard and tough.  They are often harvested too early and therefore do not develop the aroma they should have. Baking will concentrate their flavor, while lemon, almond and vanilla draw out their more elusive variations.

This dessert idea originated from Sweden. Quite similar to some of the other roasted fruit recipes I have posted except this dessert uses wine in the baking of it. If you don’t care for raspberries, blueberries or blackberries will work just as well.

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Baked Nectarines & Raspberries with Almond & Honey

Votes: 1
Rating: 5
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Course

Brunch, dessert

Cuisine

American, European, German

Servings

MetricUS Imperial

Ingredients

• 125 ml (1/2 cup) white wine OR cointreau
• 2 Tbsp clear honey
• 4 yellow-fleshed nectarines, ripe
• 100 grams (about 12) amaretti biscuits, crushed
• 1 tsp cardamom
• 1 large egg yolk, beaten
• 1 Tbsp almonds, sliced & toasted
• 1 Tbsp brown sugar, packed
• 1 Tbsp butter, divided
• 1 vanilla pod, split & seeds loosened
• 175 grams fresh raspberries
• 250 ml whipping cream, (optional)

Course Brunch, dessert Cuisine American, European, German Servings MetricUS Imperial Ingredients 125 ml (1/2 cup) white wine OR cointreau 2 Tbsp clear honey 4 yellow-fleshed nectarines, ripe 100 grams (about 12) amaretti biscuits, crushed 1 tsp cardamom 1 large egg yolk, beaten 1 Tbsp almonds, sliced & toasted 1 Tbsp brown sugar, packed 1 Tbsp butter, divided 1 vanilla pod, split & seeds loosened 175 grams fresh raspberries 250 ml whipping cream, (optional)

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a small dish, combine wine & honey; stir to dissolve. Halve & stone nectarines, place them flesh-side up in a glass baking dish. Crush amaretti biscuits, add cardamom & mix well; add beaten egg yolk, 2 Tbsp of wine mixture & toasted almonds. Combine & divide mixture between nectarines, spooning into 'pit' holes.
2. Sprinkle nectarines with brown sugar then top each with a bit of the butter. Pour remaining wine & honey AROUND but NOT over the fruit, add 1 Tbsp water & tuck in the vanilla pod.
3. Preheat oven to 350 F. Bake the nectarines for 30 minutes or until fruit is soft & the biscuit filling is crisp & golden. Remove vanilla pod. Carefully stir the raspberries through the pan juices. Allow to cool for 15 minutes before serving. Meanwhile, whip cream; when ready to serve dessert, top each with a dollop.