Baked Pecan Stuffed Nectarines Food

BAKED PECAN-STUFFED NECTARINES

Steps:

• Preheat oven to 425°F.
• In a small food processor pulse pecans until finely ground. Add 2 tablespoons sugar and yolk and pulse until combined. Halve and pit nectarines and arrange, cut sides up, on a small baking sheet. Divide pecan mixture among nectarine halves, mounding it in center, and garnish each mound with a pecan half. Sprinkle nectarines with remaining 1/2 tablespoon sugar.
• Bake stuffed nectarines in middle of oven until pecan mixture is golden, about 10 minutes.
• Serve nectarines with ice cream.

BAKED NECTARINES WITH ALMONDS & MARSALA

Steps:

• 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.