Roasted Nectarines

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian. Times are estimated. NOTE full recipe title is Roasted Nectarines With Pistachio Crunch."

Original recipe yields 8 servings


  • Serving Size: 1 (101.6 g)
  • Calories 375
  • Total Fat - 21.6 g
  • Saturated Fat - 11.3 g
  • Cholesterol - 43.9 mg
  • Sodium - 198.2 mg
  • Total Carbohydrate - 43.3 g
  • Dietary Fiber - 2.4 g
  • Sugars - 21.7 g
  • Protein - 4.3 g
  • Calcium - 47.7 mg
  • Iron - 1.1 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.2 mg

Step 1

Cut nectarines in hal and remove stones and then cut into thick wedges and place in a large roasting pan lined with baking paper and sprinkle with sugar.

Step 2

Cut vanilla bean in half lengthways and using the tip of a knife, scrape away seeds and then place seeds, bean halves and water in roasting pan.

Step 3

Cook in a moderately hot oven (190C) for about 20 minutes, or until nectarines are tender and syrup is thickened.

Step 4

Remove from the oven and let cool and then transfer to serving bowl.

Step 5

Meanwhile, make pistachio crunch; pulse biscuits and pistachios in a food processor until coarsely crushed and then transfer to a bowl and then add oats, sugar and butter and stir until combined and then spread over an oven tray lined with baking paper.

Step 6

Cook in moderately hot oven for about 10 minutes, stirring halfway through, or until mixture is golden brown.

Step 7

Remove and cool on tray.

Step 8

Serve nectarines and syrup topped with pistachio crunch and ice-cream.

Tips & Variations

No special items needed.

Tags : Desserts