Baked nectarines with almonds & Marsala

30-60 minutes 6 servings 600 kcal or less almond almonds amaretti biscuit amaretti biscuits baked amaretti peaches crème fraîche dessert recipe dinner party recipe easy recipe fruit recipe italian dessert recipes mains nectarine nectarine recipe nectarines over an hour peaches recipe peaches with amaretti pudding recipe summer summer fruit dessert

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Ingredients

6 nectarines , halved, stones removed

100g amaretti biscuits

100g butter , softened

85g ground almonds

85g golden caster sugar

1 egg

1-2 tbsp toasted, flaked almonds

250ml marsala

Greek yogurt or crème fraîche , to serve

Method

Heat oven to 180C/160C fan/gas 4. Sit the nectarine halves snugly in a baking dish, cut-side up. Put the amaretti biscuits into a large bowl and use the end of a rolling pin to bash into crumbs. Add the softened butter, ground almonds, caster sugar and egg, and stir together.

Push spoonfuls of the mixture into the cavities of the nectarines, piling more on top until the mixture is evenly divided among them. Scatter with almonds, then carefully pour the Marsala into the dish through a gap between the fruit so the topping doesn’t get soggy. Bake for 40-50 mins until golden and crisp, and the fruit is soft. Eat warm with the juices spooned over, and a dollop of Greek yogurt or crème fraîche alongside.