Tis’ the season for stone fruits and we pay tribute to them this week, starting with this very quick and easy recipe featuring nectarines. Serve it up as dessert on a warm Summer afternoon or pile it on toast or pancakes for a fast and fancy brunch treat.
Most nectarines are sold slightly underripe because, like most stone fruits, they bruise very easily. So after buying nectarines, let them ripen for a couple of days at room temperature before eating or using them in cooking. If you can’t find nectarines, you can replace them with apricots for this recipe.
Prep time: 10 mins Cook time: 10-15 mins
2 tbsps melted butter
4 heaped tbsps brown sugar
125 g mascarpone
1 vanilla pod, scrape out the seeds (or a tsp of vanilla extract)
Honey, for drizzling
Turn the oven to 180 deg c. Line a baking or roasting tray.
Cut around the nectarines and twist open. Remove the stone from the middle by carefully cutting it out. If it’s quite ripe, the stone may easily be pulled out. Slice each half of the nectarine into 4 slices. Place these on the baking tray.
Melt the butter and set to the side. Sprinkle the sugar as evenly as possible over the nectarine slices and carefully pour the melted butter over the slices so that all the nectarines are coated. Place this in the oven for about 10-15 minutes, until the sugar caramelises and the nectarines are lightly browned. They don’t have to brown evenly, all we want is for the nectarines to be coated with the delicious, sticky brown caramel.
While the nectarines are roasting, mix the mascarpone with the ricotta and add the vanilla – either the scraped out seeds or the extract and mix well.
Once the nectarines are done, leave them to cool down and then transfer them to little bowls or plates, dollop the mascarpone and ricotta mix on top and drizzle a teaspoon or tablespoon of honey over them (depending how sweet you like it!). Alternatively, smear the cheese on a slice of toast or some pancakes or dollop on waffles and arrange the nectarine slices on top and then drizzle with honey. We also sprinkled the tops with lightly toasted poppy seeds but almonds could work really well too!
x Anu & Suba