Juicy, ripe nectarines are hard to beat, unless of course, you add alcohol to them. Any rich sweet wine or liqueur muscat or tokay can be used in this recipe.
- 4 nectarines
- 2 tbsp brown sugar
- 8 tbsp sweet wine or liqueur muscat
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.
Cut the nectarines in half and remove stones. Sprinkle cut side lightly with brown sugar and spoon 1 tablespoon of dessert wine into each half. Cook under a hot grill for 5–10 minutes, or until the nectarines just begin to brown. Serve warm drizzled with more wine and orange shortbread biscuits.