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Baked nectarines and apricots with Marsala and honey recipe

Baked nectarines and apricots with Marsala and honey recipe

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Delicious golden nectarines and apricots with Marsala and honey, served with almond florentines. See method

  • Serves 4
  • 25 mins to prepare and 35 mins to cook
  • 894 calories / serving


  • 4 nectarines, stoned
  • 6 apricots, halved and stoned
  • 200ml (⅓ pint) Marsala
  • 3 tbsp clear honey
  • 25g 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

Each serving contains

  • Energy

  • Fat

    53g 75%
  • Saturates

    10g 52%
  • Sugars

    59g 65%
  • Salt

    0.3g 5%

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


  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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