Roasted nectarines with mascarpone recipe

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 540 calories / serving
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Roasted nectarines with vanilla mascarpone and flaked almonds HERO

Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Butter an ovenproof dish and arrange the fruit in it, cut-side up. Dot a little butter in the middle of each half.

In a small bowl, mix the maple syrup, clementine juice and half the clementine zest, then drizzle over the peaches, sprinkle the fruit with the demerara sugar and bake in the oven for 20-25 minutes, or until softened slightly, but still holding their shape.

Meanwhile, in a bowl, mix all of the mascarpone cream ingredients, and sprinkle with the remaining clementine zest.

Divide the nectarines and syrup between serving bowls and sprinkle with the almonds. Serve while warm, with the mascarpone vanilla cream.

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  • Ingredients

  • 50g (1 3/4oz) butter, plus extra for greasing
  • 4 large, ripe nectarines or peaches, halved, stones removed
  • 1 tbsp maple syrup
  • 1 clementine, finely grated zest and juice
  • 1tbsp demerara sugar
  • 40g (1½oz) toasted flaked almonds, to garnish
  • For the mascarpone cream

  • 100ml (3½fl oz) double cream
  • 150ml (¼pt) mascarpone
  • 1tsp vanilla extract
  • 2 tsp maple syrup
  • Energy 2240kj 540kcal 27%
  • Fat 46g 66%
  • Saturates 26g 130%
  • Sugars 26g 29%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 26.7g Protein 6.4g Fibre 3g


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