Soft, warm, and creamy nectarines paired with a sweet almond crunch. Easy and fast to make, packed with flavour, and the perfect summer dessert.
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These almond-crisped nectarines truly have it all: sweet, creamy, juicy, and fresh, with a lovely almond crunch, and incredibly easy and fast to make. Simply mix sugar and spices with butter, fill the nectarine halves, top with almond slices, and bake.
The baking softens the nectarines, coaxing out their beautiful fruity flavor, and making them irresistibly creamy, sweet, and juicy. The butter, almond, and sugar filling adds a rich, flavorful and delightful crunch.
Almond-crisped nectarines are one of our favourite summer desserts. They are delicious fresh from the oven, and just as good reheated the following day.
I usually prepare them in large amounts, and then we reheat and enjoy them over several days - honestly, we can never get enough of them.
They can be prepared in advance, and also whipped up at the last minute, baking them while dinner is served. This makes them a perfect dessert for a dinner party or for surprise guests.
Nectarines keep very well in the fridge once ripe. When in season, I purchase them in large quantities. I also keep almonds and sugar stocked, and butter in the freezer. This way I can make this beautiful nectarine dessert at any time when we are in the mood for a treat.
It's a great dish for using over-ripe nectarines, but it also works well with firmer ones, as the baking tenderizes them and brings out their rich, sweet flavour. As long as they are not so hard that it's impossible to remove their stone. Just allow for a bit more baking time if they are less ripe. Topped with buttery, sugary almonds, they transform into a delightful and special dessert.
How to prepare:
ALMOND-CRISPED NECTARINES
Soft, warm, and creamy nectarines paired with a sweet almond crunch. Easy and fast to make, but packed with flavour, this is the perfect summer dessert.
Recipe based on: Almond-crisped peaches, Smitten Kitchen
INGREDIENTS:
Serves 3-4
4 ripe medium-sized nectarines
50g Demerara sugar (you can also use granulated white)
50g ground almonds
40g unsalted cold butter, cut into cubes
⅛-¼ teaspoon cinnamon
pinch of salt
sliced almonds for the topping
Equipment: Baking dish or sheet
DIRECTIONS:
Preheat the oven to 175°C/155°C fan/350°F.
Prepare the nectarines: Cut the nectarines in half and remove the stones. Arrange the halves with the cut side facing up in a baking dish.
Make the filling: Combine 50g Demerara sugar, 50g ground almonds, ⅛-¼ teaspoon cinnamon, and a pinch of salt in a small bowl and mix well. Add 40g unsalted butter cut into cubes. Using a fork, cut through the mixture until the butter is equally distributed and the mass is crumbly and sticky, almost a paste.
Fill the nectarines: Spoon the almond mixture on top of the nectarine halves, then press it down gently. Add sliced almonds on top.
Bake: Bake the nectarines in the preheated oven for approximately 30 minutes, or until the topping and almonds are golden brown and the nectarines are soft and can be easily pierced with a small knife. The timing will depend on the size and ripeness of the nectarines,
Serve: Serve warm or at room temperature.
TIPS:
I typically prepare 2-3 nectarine halves per person.
To easily remove the nectarine stone, slice the nectarine in half, then twist the halves in opposite directions to separate one half from the stone. Use a small spoon to extract the stone from the other half or cut around it with a small paring knife to release the stone.
To make the almonds attach to the filling, put them into a small bowl, then press each stuffed nectarine into the almonds until they are firmly attached.
You can substitute peaches or plums for the nectarines if you wish.
Serve with (sweetened) Greek yogurt, crème fraîche, or ice cream, or add a dollop of whipped cream if you like.
The nectarines can be prepared in advance. Reheat them quickly in the oven before serving.
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