Baked Nectarines with Almonds & Marsala

Ingredients

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

• 6 nectarines, halved, stones removed
• 100g amaretti biscuits
• 100g butter, softened
• 85g ground almonds
• 85g golden caster sugar
• 1 egg
• 1-2 tbsp toasted, flaked almonds
• 250ml Marsala
• Greek yogurt or crème fraîche, to serve

Directions

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

1. Heat the oven to 180°C (350°F). Lightly butter a baking dish large enough to hold the nectarine halves in one layer.

2. Toast the flaked almonds in a dry pan over medium heat for 2 to 3 minutes, stirring, until golden. Set aside.

3. Put the amaretti biscuits in a bag and crush them coarsely with a rolling pin, or pulse them in a processor.

4. Beat the softened butter and golden caster sugar together until creamy. Beat in the egg, then stir in the ground almonds and crushed amaretti.

5. Arrange the nectarine halves cut side up in the dish. Spoon the amaretti mixture into the hollows, dividing it evenly.

6. Pour the Marsala around the nectarines in the dish. Scatter the toasted flaked almonds over the top.

7. Bake for 30 to 35 minutes, until the nectarines are soft, the filling is set and golden, and the egg is fully cooked through.

8. Let the dish stand for 10 minutes. Serve warm with spoonfuls of Greek yogurt or crème fraîche.