Baked nectarines and apricots with Marsala and honey recipe
Delicious golden nectarines and apricots with Marsala and honey, served with almond florentines.
See method- Serves 4
- 25 mins to prepare and 35 mins to cook
- 894 calories / serving
Ingredients
- 4 nectarines, stoned
- 6 apricots, halved and stoned
- 200ml (⅓ pint) Marsala
- 3 tbsp clear honey
- 25g unsalted butter
- 2 tbsp melted butter
For the Florentines:
- 2 egg whites
- 100g (3½ oz) icing sugar
- 1 tbsp plain flour
- 300g (10oz) flaked almonds
Each serving contains
- Energy
- 3725kJ 894.0kcal
- Fat
- 53g
- Saturates
- 10g
- Salt
- 0.3g
- Sugars
- 59g
of the Reference intake
Carbohydrate 63.9gProtein 20.5gFibre 3.9g
Method
- Preheat the oven to gas 4, 180°C, fan 160°.
- Place all the prepared fruit into a mixing bowl and toss with the Marsala andhoneyuntil well coated. Transfer to a shallow ovenproof dish, fitting the fruit snugly together, and dot with the butter. Roast for 30 minutes until the fruit is tender and plenty of juice has coloured the dish.
- Meanwhile, make the Florentines. Lightly grease 2 large baking sheets. Mix together the butter, egg whites, sugar and flour until smooth, then add the almonds. With damp fingers, divide the mixture into 16 piles and place on the prepared baking sheets, well spaced apart, then lightly flatten. Bake for 15 minutes until golden. Cool and serve with the bakednectarinesand apricots.
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