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Roasted stone fruit with Amaretti and raspberries

 

Roasted stone fruit with Amaretti and raspberries name

6 ripe but not mushy nectarines, peaches or apricots halved, stones removed
100g amaretti biscuits (available from good supermarkets)  
100g butter softened
85g toasted almonds, chopped
85g brown sugar
1 egg
250ml marsala or good dessert wine (optional)
Greek yogurt or crème fraîche, to serve
 
Method
Heat oven to 180C - a bit less if you are using fan bake. Sit the fruit halves snugly in a baking or roasting 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, toasted almonds, brown 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. Carefully pour the Marsala or dessert wine 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 and fresh raspberries alongside.

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