|
Baked Nectarines with Port |
Printer Friendly Copy |
 |
|
| Serves 4 |
Prep 10 mins |
Cooking 40 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
3 tbsp or 43g unsalted butter
120ml ruby or tawny port
80ml honey
Pinch of ground nutmeg
Pinch of kosher salt
4 large nectarines, halved & pitted (about 680 g), or substitute
peaches or plums
Vanilla ice cream or whipped cream (with some vanilla essence or
paste), for serving
|
|
-
Preheat the oven to 200°C/180C
Fan/Gas 6 and position a rack in the centre position.
-
Place the butter in a
28-by-18-cm or 23-by-33-cm baking dish and transfer it to
the oven until the butter melts, 2 to 3 minutes.
-
Remove the baking dish from
the oven and add the port, honey, nutmeg, and salt and
stir to combine. Arrange the fruit, cut-side down, in the
baking dish. Return to the oven and bake until the
nectarines are just tender, about 15 minutes. Turn the
nectarines over and baste with the juices in the dish.
Continue to bake until the nectarines are very tender and
have released some of their juices, 5 to 10 minutes
longer. If you prefer the juices in the pan to be more
syrupy before you spoon them over the nectarines, pour the
juices into a pan and gently simmer until thickened.
-
Serve the nectarines warm with
the juices spooned over the top alongside a big scoop of
ice cream or whipped cream.
|
|
DAILY
DINNERS 
