Preparation time: 30 minutes
Nectarines are firmer than peaches and do not need to be peeled, a bonus when preparing this dish. They are great when baked or grilled. Baking brings out their flavor and turns the flesh crunchy and juicy. Serve with vanilla ice cream or a dollop of Mascarpone.
- 10 ripe juicy nectarines
- 2 Tbsp lemon juice
- 2 egg yolks
- 1/4 cup (60 ml) real maple syrup
- 1/4 cup (60 ml) heavy cream
- 1/4 cup (60 g) almonds peeled
- butter for the baking dish
Preheat oven 400°F (200°C).
In a small saucepan, toast the almonds until golden. Let them cool for some minutes and then chop them roughly. Set aside.
Rinse and dry nectarines. Cut them into 1 1/2 inch (3 cm) chunks. Set them aside in a buttered baking dish. Sprinkle them with the lemon juice and stir to coat to avoid oxidation.
Mix egg yolks with maple syrup and heavy cream in a small bowl. Pour egg mix over the nectarines. Toss lightly to coat. Sprinkle nectarine top with the toasted almonds.
Bake nectarines for 20 minutes or until they are soft. Grill top for 5 minutes longer. Let it cool to room temperature before serving.