Nectarines Stuffed With Lemon Cheese Food

NECTARINES STUFFED WITH LEMON CHEESE

Steps:

• Beat cream cheese, sugar and lemon juice at medium speed, until creamy.
• Add cream and beat until fluffy.
• Stir in chopped lemon balm leaves and set aside.
• Wash, dry and cut peaches in half and remove pits.
• Fill with cream cheese mixture.
• Garnish with lemon balm leaves.
• Serve chilled or at room temperature.

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.