Nectarines are firmer than peaches and do not need to be peeled, a bonus in this recipe. They are great when baked or grilled. Baking brings out their flavor and turns the flesh crunchy and juicy. Serve with vanilla ice cream or a dollop of Mascarpone.
Yield: 4
Time: 30 minutes
Ingredients:
- 10 ripe juicy nectarines
- 2 Tbsp lemon juice
- 2 egg yolks
- 1/4 cup (60 ml) real maple syrup
- 1/4 cup (60 ml) heavy cream
- 1/4 cup (40 g) almonds peeled
- butter for the baking dish
Preparation:
Preheat oven 400°F (200°C).
In a small saucepan, toast the almonds until golden. Let them cool for some minutes and then chop them roughly. Set aside.
Rinse and dry nectarines. Cut them into 1 1/2 inch (3 cm) chunks. Set them aside in a buttered baking dish. Sprinkle them with lemon juice and stir to coat to avoid oxidation.
Mix egg yolks with maple syrup and heavy cream in a small bowl. Pour egg mix over the nectarines. Toss lightly to coat. Sprinkle nectarine top with the toasted almonds.
