From October to February each year, we get to enjoy nectarines. How lucky are we?
Eating your nectarines fresh is great & juicy – like James & The Giant Peach juicy. Side note: if you have not yet listened to James & the Giant Peach on Audible, do yourself a favour & do it soon. It is epic.
Personally, I think that (dare I say it?) baked nectarines are even better than fresh ones. This little recipe is easy & super yum. It is a perfect little breakfast or dessert.
Baked Nectarines topped with Ricotta
¼ Cup apple juice or water
¼ Cup of caster sugar
1 Teaspoon of vanilla extract (you can also use seeds from one fresh vanilla pod of you can find it)
8-9 Nectarines, halved & stones removed
250g Fresh Ricotta cheese
Honey for drizzling
Some fresh mint leaves for garnish
Preheat your grill to medium. Pour the apple juice & vanilla extract into a medium-sized oven tray. Now place the castor sugar in a bowl.
Press the cut side of the fruit into the sugar. Place the prepared nectarines, cut-side up, on the oven tray. Sprinkle the fruit with any remaining sugar.
Grill for 10 -15 minutes. The fruit must just start to caramelize. Remove from the oven & let the nectarines cool down for a few minutes. Mix up your Ricotta cheese with a fork so that it is more crumbly than lumpy. Just before serving, top the nectarine halves with crumbed ricotta & drizzle with honey. Add a couple of fresh mint leaves & serve.
I never have leftover baked stone fruit, but if you have some leftover, then remember that you can keep baked fruit in the fridge for up to one week.
What is you favourite way to eat nectarines? I’d love to know.
Thanx for visiting.
Yolandi ♥