Roasted nectarines with mascarpone recipe
One of the simplest ways to enjoy a sweet treat for dessert, marinated nectarines are roasted until soft then served with zesty mascarpone cream and syrup. Scatter with a few toasted almonds to finish and enjoy.
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 540 calories / serving
Ingredients
- 50g (1 3/4oz) butter, plus extra for greasing
- 4 large, ripe nectarines or peaches, halved, stones removed
- 1 tbsp maple syrup
- 1 clementine, finely grated zest and juice
- 1tbsp demerara sugar
- 40g (1½oz) toasted flaked almonds, to garnish
For the mascarpone cream
- 100ml (3½fl oz) double cream
- 150ml (¼pt) mascarpone
- 1tsp vanilla extract
- 2 tsp maple syrup
Each serving contains
- Energy
- 2240kJ 540.0kcal
- Fat
- 46g
- Saturates
- 26g
- Salt
- 0.5g
- Sugars
- 26g
of the Reference intake
Carbohydrate 26.7gProtein 6.4gFibre 3.0g
Method
- Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Butter an ovenproof dish and arrange the fruit in it, cut-side up. Dot a little butter in the middle of each half.
- In a small bowl, mix the maple syrup, clementine juice and half the clementine zest, then drizzle over the peaches, sprinkle the fruit with the demerara sugar and bake in the oven for 20-25 minutes, or until softened slightly, but still holding their shape.
- Meanwhile, in a bowl, mix all of the mascarpone cream ingredients, and sprinkle with the remaining clementine zest.
- Divide thenectarinesand syrup between serving bowls and sprinkle with thealmonds. Serve while warm, with the mascarpone vanilla cream.
- See more Stonefruit recipes
