This is one of our favourite summer desserts. It’s incredibly easy to make and can be served warm or cold. It also makes a lovely, fruity breakfast, served with yoghurt and a sprinkling of sugar-free granola.

Serves
4

Preparation

5min

Cooking

40min

Skill level

Easy
By
Average: 5 (1 vote)
Yum

Ingredients

  • 4 ripe nectarines or peaches, halved and stoned
  • 150 g fresh or frozen blackberries
  • 2 tbsp flaked almonds (around 15 g)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

1. Preheat the oven to 200°C/fan 180°C/Gas 6.

2. Place the nectarine or peach halves in a small, shallow ovenproof dish or tin, cut side up. Sprinkle over 6 tablespoons of cold water. Scatter over the blackberries and the flaked almonds. Cover the dish with foil and bake for 30 minutes.

3. Remove the foil and bake for a further 5–10 minutes, or until the almonds are lightly toasted and the nectarines are very soft.

4. Serve warm or cold with full-fat Greek yoghurt (20 calories per tablespoon) or crème fraîche (57 calories per tablespoon).

 

Note

If you don’t have blackberries, use raspberries instead.

 

Extracted from The Fast 800 Easy by Dr Clare Bailey and Justine Pattison. Published by Simon & Schuster Australia, RRP $35. Photography © Smith & Gilmour