Roasted Nectarines
Recipe: #34058
January 12, 2020
Categories: Desserts, Pistachio, Nectarines Oven Bake, Vegetarian, more
"From our weekday newspaper The West Australian. Times are estimated. NOTE full recipe title is Roasted Nectarines With Pistachio Crunch."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.