Baked Nectarines With Greek Yogurt And Honey Recipes

ROASTED NECTARINES WITH LABNEH, HERBS, AND HONEY

Steps:

• Preheat the oven to 425°. Line a large baking tray with baking paper.
• Place the nectarine halves cut side up on the prepared tray, then drizzle each with a little olive oil and season generously with pepper. Bake for 25-30 minutes until the edges of the fruit are browned and the flesh is cooked through and tender. Remove from the oven and leave to cool.
• Select a large platter and spread the labneh or strained Greek yogurt all over the surface, then arrange the roasted nectarines on top. Drizzle with a little olive oil, season with a little salt and sprinkle over the toasted flaked almonds, followed by the oregano and pul biber. Drizzle all over with the honey and, finally, scatter over the mint ribbons. Take to the table to serve.

RUSTIC HONEY BAKED NECTARINES

Steps:

• Set oven temp to 350 degrees.
• Remove stones and place cut nectarines on the parchment paper in an oven proof dish or pan facing up. (The parchment may be molded into a black iron skillet, large enough to hold the peaches and may be served straight from the pan.) Drizzle honey, vanilla and sprinkle brown sugar over the top.
• Bake for 15 minutess, scoop up the juices from the bottom of the pan and coat nectarines and bake for an additional 15 minutes or until golden and sticky. Serve with yoghurt, drizzled with honey.

BAKED NECTARINES

Steps:

• Pree heat oven to 400°F.
• Cut nectarines in half and remove pit.
• Place nectarines and raspberries on a baking sheet. Drizzle brandy and brown sugar overtop and bake in oven for 10 minutes.
• Just before serving top with flaked almonds.

BAKED NECTARINES & RASPBERRIES WITH ALMONDS & HONEY

Steps:

• Mix the wine and honey, and stir to dissolve. Halve and stone the nectarines, and place them, flesh-side up, in a medium ceramic baking dish. Crush the biscuits well, then add the yolk, 2 tbsp of the wine mixture and the flaked almonds. Mix together, then spoon into the nectarines where the stones were. Use all of the mixture.
• Scatter the sugar over the nectarines, then top each mound of biscuit mixture with a little knob of butter. Pour the remaining wine and honey around - but not over - the fruit, add 1 tbsp water, then tuck in the vanilla pod. Can now be chilled for up to 4 hrs.
• Heat oven to 180C/160C fan/gas 4. Bake the nectarines for 30 mins until the fruit is soft and the biscuit filling is crisp and golden. Carefully stir the raspberries through the pan juices, then leave to cool for 15 mins before serving with cream.