Name: Baked nectarines & raspberries with almonds & honey
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 125ml white wine -; 2 tbsp clear honey -; 4 ripe yellow-fleshed nectarines -; 100g crunchy amaretti biscuits -; 1 large egg yolk -; 1 tbsp toasted flaked almonds -; 1 tbsp golden caster sugar -; 1 tbsp butter -; 1 vanilla pod , split and seeds loosened -; 175g raspberries -; clotted cream or thick Jersey cream, to serve -

Ingredients for - Baked nectarines & raspberries with almonds & honey

1. 125ml white wine

2. 2 tbsp clear honey

3. 4 ripe yellow-fleshed nectarines

4. 100g crunchy amaretti biscuits

5. 1 large egg yolk

6. 1 tbsp toasted flaked almonds

7. 1 tbsp golden caster sugar

8. 1 tbsp butter

9. 1 vanilla pod , split and seeds loosened

10. 175g raspberries

11. clotted cream or thick Jersey cream, to serve

How to cook deliciously - Baked nectarines & raspberries with almonds & honey

1 . Stage

Mix the wine and honey, and stir to dissolve. Halve and stone the nectarines, and place them, flesh-side up, in a medium ceramic baking dish. Crush the biscuits well, then add the yolk, 2 tbsp of the wine mixture and the flaked almonds. Mix together, then spoon into the nectarines where the stones were. Use all of the mixture.

2 . Stage

Scatter the sugar over the nectarines, then top each mound of biscuit mixture with a little knob of butter. Pour the remaining wine and honey around – but not over – the fruit, add 1 tbsp water, then tuck in the vanilla pod. Can now be chilled for up to 4 hrs.

3 . Stage

Heat oven to 180C/160C fan/gas 4. Bake the nectarines for 30 mins until the fruit is soft and the biscuit filling is crisp and golden. Carefully stir the raspberries through the pan juices, then leave to cool for 15 mins before serving with cream.