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Roasted nectarines with mascarpone  recipe

Roasted nectarines with mascarpone recipe

10 ratings

See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 540 calories / serving


  • 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

Perfect with:

NectarinesHand picked for a refreshing burst of sweet flavour Nectarines
Hand picked for a refreshing burst of sweet flavour

Each serving contains

  • Energy

  • 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


  1. 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.
  2. 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.
  3. Meanwhile, in a bowl, mix all of the mascarpone cream ingredients, and sprinkle with the remaining clementine zest.
  4. 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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