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Baked Nectarines    Veg   HT  DP    50mins


Serves 4    Hot   Fruit  Nuts Vegetarian Desserts Puddings    




4 Nectarines

150ml/5 fl.oz. Thick Custard

50g/2oz Blanched Almonds

50g/2oz Macaroons

25g/1oz Candied Orange Peel

A pinch of cinnamon

6 tbsp Redcurrant Jelly

4 tbsp Kirsch

4 tbsp Water





1. Preheat the oven to 400F, 200C, Gas mark 6.


2. Wash, dry, halve and stone the nectarines.


3. Finely chop the almonds, macaroons and candied peel and mix into the custard. Add the cinnamon.


4. Arrange the nectarine halves on a greased baking tray and fill each half with the custard mixture. Bake for 30 minutes.


5. Meanwhile, mix together the redcurrant jelly, kirsch and water in a small pan over a low heat. Carefully spoon over the nectarines and return to the oven for a further 10 minutes. Serve hot.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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