Baked nectarines and apricots with Marsala and honey recipe

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  • Serves 4
  • 25 mins to prepare and 35 mins to cook
  • 894 calories / serving
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Delicious golden nectarines and apricots with Marsala and honey, served with almond florentines.

  1. Preheat the oven to gas 4, 180°C, fan 160°.
  2. Place all the prepared fruit into a mixing bowl and toss with the Marsala and honey until well coated. Transfer to a shallow ovenproof dish, fitting the fruit snugly together, and dot with the butter. Roast for 30 minutes until the fruit is tender and plenty of juice has coloured the dish. 
  3. Meanwhile, make the Florentines. Lightly grease 2 large baking sheets. Mix together the butter, egg whites, sugar and flour until smooth, then add the almonds. With damp fingers, divide the mixture into 16 piles and place on the prepared baking sheets, well spaced apart, then lightly flatten. Bake for 15 minutes until golden. Cool and serve with the baked nectarines and apricots.

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  • Ingredients

  • 4 nectarines, stoned
  • 6 apricots, halved and stoned
  • 200ml (⅓ pint) Marsala
  • 3 tbsp clear honey
  • 25g (1oz) unsalted butter
  • 2 tbsp melted butter
  • For the Florentines:

  • 2 egg whites
  • 100g (3½ oz) icing sugar
  • 1 tbsp plain flour
  • 300g (10oz) flaked almonds
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  • Energy 3723kj 894kcal 45%
  • Fat 53g 75%
  • Saturates 10.3g 52%
  • Sugars 59g 65%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 63.9g Protein 20.5g Fibre 3.9g

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