posted 30 Jul 2012, 04:38 by Bernie Jones   [ updated 3 Jan 2014, 08:42 by Nick Williams ]

Serves 6


6 large, ripe nectarines

4 almond macaroons , crushed

50g (2oz) mixed glace fruits, finely shredded

½ egg, beaten

25g (1oz) butter

150ml (1/4 pt) sweet white wine or sweet sherry


You will need a shallow baking dish large enough to hold the 12 nectarine halves in a single layer.



Heat the oven to 200C/400F/gas mark 6

Wash the nectarines and halve them.  Remove the stones.   Using  a teaspoon, scrape and slightly enlarge the cavity.

Put the extra pulp into a bowl and mix together with the crushed macaroons, glace fruits and the beaten egg.  Fill the nectarine cavities with the mixture.

Using 15g (1/2 oz) of the butter, lightly grease the dish and place the nectarine halves in it, stuffing side up.  Dot each one with a little of the remaining butter and sprinkle with the wine.

Bake for 20-30 minutes until tender and serve hot  with whipped cream, crème fraiche or ice cream.