Grilled nectarines with almond cream

Serves
4

Cooking

15min
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Ingredients

4 nectarines, halved, stoned
2 tablespoons brown sugar
2 tablespoons marsala
½ cup (120g) thick cream
¼ cup (35g) slivered almonds, toasted, plus extra to serve

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. Place nectarine halves in a shallow heatproof dish, stone-side up. Top with combined sugar and marsala. Cook under a preheated grill for 10-12 minutes, until bubbling and golden.

2. Meanwhile, fold almonds through cream. Top nectarine halves with a dollop of almond cream and scatter with extra almonds to serve.