Tahini is certainly not just for dressings, dips and halva and this recipe for Roasted Nectarines with Tahini Cream is a great example of how delicious it is as an ingredient in a sweet recipe. (And if you are looking for a halva recipe, make this Salted Chocolate Halva, it is halva on a whole other level.)

Roasting is an excellent way of using fruit that might be past their prime or that batch you have that is just not that great when eating them. When roasting, the sugars in the fruit will caramelise while it softens slowly, turning jammy and charred in the corners. I like to drizzle them with a bit of honey before they go in the oven or you could give them a light dusting of sugar to get the caramelisation going. Roast at 180 degrees C for about 20 minutes and check the fruit. If they need to be a bit softer or if you want more caramelisation, pop them back for another 10 minutes or so.

The tahini cream is super simple, add a tablespoon of caster sugar and a splash of vanilla extract to a cup of cream and whip to soft peaks. Mix in a tablespoon of tahini and gently whip until combined. Give it a taste and decide if you need more of the slightly bitter nutty flavour and add some more tahini to taste. The roasted fruit will be sweet so the cream can be towards the almost “savoury” side of the flavour spectrum.

Dollop the roasted nectarines (I like to serve them at room temperature) with the sandy coloured tahini cream and sprinkle with chopped pistachios for some texture and splashes of their beautiful green colour.

I hope you enjoy this recipe for Roasted Nectarines with Tahini Cream . Remember to share your pics with me on Instagram when you’ve made it.


  • 6 nectarines or other stone fruit of your choice
  • 1 tbsp sugar or honey
  • 250 ml whipping cream
  • 1 tbsp caster sugar
  • 1 tsp vanilla extract
  • 1 tbsp tahini more to taste
  • a handful of pistachios coarsely chopped


  • Preheat the oven to 180 degrees C
  • Halve and stone the nectarines
  • Place on a baking tray and drizzle with the honey or sprinkle with the sugar
  • Roast for 20 minutes and check the fruit
  • Roast a bit longer if you want them softer or with more caramelisation
  • Once done, set aside to cool to room temperature
  • Whip the cream with the sugar and vanilla until soft peaks
  • Add the tahini and gently whip until just combined
  • Taste and add more tahini if you want a more nutty flavour
  • Serve the fruit with dollops of cream, sprinkled with pistachios


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