These Honey Roasted Nectarines with Vanilla Yoghurt is one of those desserts that makes the most of summer and its delicious bounty of stone fruit. It shines in its simplicity yet delivers with full on goodness and flavour.
On top of that the recipe is super easy and the most effort is to stone the fruit. Add to that a whole lot of variations and you have a winning dessert which does not break the bank (unless you want it to).
I kept this version cheap and cheerful by using ginger biscuits, or as my friend Roger calls them, poor man’s biscotti. I think the ginger works really well but you could upgrade it to a shortbread or the Italian classic, amaretti biscuits. Another option is to splash the filled fruit with a liqueur like Amaretto or a hazelnut liqueur. If you want to keep it fruity I think a cherry liqueur would also be pretty fantastic.
There are many options of what to serve the fruit with and in this recipe I kept it simple with a good double cream yoghurt with a splash of vanilla paste. I think the fruit is sweet enough so did not add any sugar to the yoghurt but just a drizzle of honey on top. You can serve it with a dollop of double cream, a good vanilla ice cream or even a spoon or two of vanilla custard.
We are thrilled that Corinne de Haas of Potters Gallery in Kleinmond is so generously providing us with ceramics for our Food Photography Workshop next weekend. It is going to be a joy to capture food on some of her work.
- 6 ripe nectarines
- 8 ginger biscuits, crushed
- 3 tbsp honey plus extra for serving
- ½ tsp vanilla extract or vanilla paste
- 125ml double cream yoghurt
- Preheat the oven to 180 degrees C
- Cut nectarines in half and remove the stones
- Place the nectarines cut side up in an ovenproof dish
- Fill each cavity with the crushed biscuits and drizzle with honey
- Bake for 30 minutes until the fruit is cooked through
- While the fruit is baking add the vanilla to the yoghurt and mix
- Let the fruit cool down for 10 minutes
- Serve with a dollop of yoghurt, drizzled with more honey
** This recipe first appeared in the Sunday Times Food Weekly