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Griddled nectarines with mascarpone and amaretti crumb recipe

Griddled nectarines with mascarpone and amaretti crumb recipe

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Pair sweet nectarines with honey and mascarpone for a stunning summer dessert. Topped with an amaretti crumb and flaked almonds for extra flavour and crunch. See method

  • Serves 8
  • 30 mins plus at least 2 hrs marinating
  • 293 calories / serving
  • Vegetarian


  • 4 tbsp clear honey
  • 150ml amaretto or ginger cordial
  • 1 tsp vanilla extract​
  • 8 nectarines, halved and destoned
  • 250g tub mascarpone
  • 50g amaretti biscuits, crushed
  • 50g flaked almonds, toasted (optional)
  • fresh mint leaves, to garnish (optional)

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    9g 47%
  • Sugars

    29g 32%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 29g Protein 2.8g Fibre 1.3g


  1. Mix together the honey, amaretto and vanilla extract, then add the nectarines. Toss well, then cover and marinate for at least 2 hrs or overnight.
  2. Pour the marinating liquid into a pan, then simmer over a low-medium heat for 5-8 mins until thickened and syrupy. Remove from the heat and leave to cool.
  3. Beat the mascarpone with an electric whisk until light and fluffy, pour in most of the amaretto syrup, then whisk again until silky smooth. Preheat a griddle pan over a high heat: once hot, griddle the nectarines in batches, cut-side down, for 3 mins or until lightly charred.
  4. Pile the mascarpone onto a serving platter and spread out using the back of a spoon. Arrange the nectarines on top and spoon over the remaining syrup. Scatter with the crushed amaretti biscuits, plus the toasted flaked almonds and mint leaves to serve, if you like.

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