Roasted Nectarines

15m
Prep Time
30m
Cook Time
45m
Ready In

Recipe: #34058

January 12, 2020



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

Original is 8 servings

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.

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