Roast Nectarines With Amaretti Crumble Food

ROASTED NECTARINES WITH AMARETTO & VANILLA ICE CREAM

Steps:

• Half the nectarine and remove the stone. Don't worry about taking of the skin as it goes soft and tender during roasting.
• Place the halves cut side up on a piece of foil and sprinkle over the sugar, making sure to fill the holes where you removed the stone.
• Fold up the edges of the foil slightly so you don't lose any, and slosh over a generous amount of Disaronno.
• Parcel the packages up so that no liquid or steam can escape to dry out the fruit (see the picture above) and leave them on the barbecue for about half an hour while you eat. If you're worried that you won't have enough eat left to cook them and you're using good thick foil (not the supermarket stuff that so easily tears) you can cook them directly in the coals. Alternatively, you can roast them in an oven set at 180 degrees (360 fahrenheit) for the same amount of time, or the simmering oven of an Aga.
• Serve with a generous amount of ice cream, yogurt or cream.

ROAST NECTARINES WITH AMARETTI CRUMBLE

Steps:

• 1. Preheat the oven to 180°C, gas mark 4. Blitz the biscuits, flour and sugar in a food processor until roughly chopped. Add the butter and pulse until just combined. 2. Grease a baking dish in which the nectarine halves will fit snugly. Pour 2 tbsp water into the bottom of the baking dish, then arrange the nectarine halves, cut-side up, pressing the topping onto them evenly. 3. Bake for 30 minutes until the nectarines are tender and the topping is golden brown. Cool slightly and serve with vanilla ice cream, if liked.

ROASTED PEACHES WITH AMARETTI CRUMBLE

Steps:

• Preheat oven to 350°F. Butter 11 x 7 x 2- inch glass baking dish. Combine cookies, almonds, flour, and sugar in processor. Using on/off turns, process until cookies and almonds are coarsely chopped. Add 3 tablespoons chilled butter to processor. Using on/off turns, process topping mixture until moist clumps form.
• Place peach halves, cut side up, in prepared dish. Spread topping over surface of each peach half (about 1 generous tablespoon for each), pressing lightly to adhere and leaving 1/4-inch plain border.
• Bake peaches until tender when pierced with knife and topping is golden brown, about 35 minutes. Cool slightly. Transfer 1 warm roasted peach half to each of 6 plates. Serve with scoop of vanilla ice cream alongside.
• Available at some supermarkets and at Italian markets.

AMARETTO NECTARINES

Steps:

• Place quartered nectarines in a large resealable bag.
• In a small bowl, stir together amaretto, orange juice concentrate, and cloves. Pour over the nectarines and marinate in the refrigerator for 1 to 4 hours.
• Meanwhile, stir together mascarpone, 2 tablespoons of marinade from the nectarines, and 1/4 cup of the slivered almonds. Refrigerate until ready to use.
• Set up grill for direct grilling over medium heat and oil the grates.
• Remove nectarines from marinade and place on hot grill. Cook for 3 to 4 minutes per side or until grill marks appear and nectarines have begun to soften.
• Serve warm with the almond mascarpone and garnish with the remaining toasted almonds.
• Cook's Note: Make this kid-friendly by marinating 3 quartered nectarines in 2 tablespoons orange juice concentrate, 1/2 cup ginger ale, and 3 cloves. Continue the recipe as written.

NECTARINE AND BLUEBERRY CRISP WITH AMARETTI COOKIE TOPPING

Steps:

• To make the topping: Stir the flour and sugars in a medium bowl to blend. Add the cookies and almonds and mix well. Add the butter and rub in until moist clumps form.
• To make the filling: Preheat the oven to 350 degrees F. Butter a 13 by 9 by 2-inch glass baking dish. Stir the sugar and flour in a large bowl. Add the nectarines and blueberries, and toss to combine. Stir in the liqueur.
• Spoon the fruit mixture into the prepared dish. Sprinkle the cookie topping over. Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes. Cool at least 10 minutes. Spoon the warm crisp into bowls. Top each with a dollop of mascarpone cheese and serve.

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.

NECTARINE-RASPBERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of water to a boil. Submerge nectarines for about 30 seconds. Remove with a slotted spoon and let cool until safe to handle. Peel, halve, remove pit, and slice. Combine sliced nectarines, raspberries, and white sugar in a bowl. Transfer to a baking dish.
• Combine brown sugar, butter, flour, oats, cinnamon, nutmeg, and salt in a bowl. Rub between your fingers to create streusel. Sprinkle streusel evenly over fruit.
• Bake in the preheated oven until crumble is lightly browned, 45 to 60 minutes.

MAPLE-BAKED NECTARINES WITH ALMOND CRUMBLE

Steps:

• Preheat oven to 180C or 160C fan forced.
• Line a small baking dish with baking paper and place nectarine halves, skin down, in dish.
• Scoop out some of flesh from each half to create a 1 tablespoon hole.
• In a small food process, pulse almond biscotti until roughly chopped and then place in a small bowl and combine with slivered almonds and butter.
• Spoon biscotti mixture into nectarines and drizzle with maple syrup and bake for 20 minutes or until nectarines are tender and crumble is golden.
• Meanwhile, combine mascarpone, icing sugar and vanilla in a small bowl.
• Serve nectarines with vanilla mascarpone and an extra drizzle of maple syrup, if desired.