Baked Nectarines with Honey and Almonds, Served with Mascarpone Cream and Raspberry Coulis

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 nectarines
• 1 tbsp honey
• 30g/1oz ground almonds
• 30g/1oz sugar
• 85ml/3fl oz water
• 60g/2oz fresh raspberries
• ½ lemon
• 125ml/4½fl oz double cream
• 6-8 green cardamom
• 1½ tbsp icing sugar
• 250g/9oz mascarpone
• handful redcurrants
• handful blueberries
• handful blackberries
• handful strawberries
• 25g/1oz flaked almonds
• leaves mint

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 190°C (375°F). Halve the nectarines and remove the stones. Place them cut side up in a baking dish.

2. Put the sugar, water and lightly crushed cardamom in a small pan. Heat gently until the sugar dissolves, then simmer 3 minutes. Strain, keeping the cardamom syrup.

3. Mix the ground almonds, honey and the juice of half the lemon into a paste. Spoon into the nectarine hollows, drizzle with a little syrup and bake 20 to 25 minutes until tender.

4. While the nectarines bake, toast the flaked almonds in a dry pan over medium heat for 2 to 3 minutes until golden. Set aside.

5. Press the raspberries through a sieve with a spoonful of the syrup to make a coulis. Stir in a squeeze of lemon juice from the remaining half lemon if needed.

6. Whip the double cream with the icing sugar until soft peaks form. Fold in the mascarpone until smooth and thick.

7. Halve the strawberries and toss them with the redcurrants, blueberries and blackberries and a spoonful of coulis.

8. Spoon the mascarpone cream onto plates, add the warm nectarines, berries and coulis. Scatter the toasted flaked almonds and torn mint leaves over the top.