Vanilla Baked Nectarines (or any stone fruit for that matter!)

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Glancing over the finer (kind-of-super-important) details when doing my online grocery shopping last week, I ordered some six kilograms of nectarines, rather than six. So I share with you this wonderfully healthy nectarine recipe, which is very good at using a lot of fruit, all at once! It’s a favourite of mine…

You can eat them out of the jar as a snack when you bypass the fridge, or save them for your morning porridge or evening sweets. Top with crumble to make individual ‘de-constructed’ fruit crumbles, or omit the vanilla and bake in the oven with some potatoes next time you having roast chicken. The options are as endless as the flavour is amazing!

vanilla baked nectarines with cereal


  • Baking tray
  • Pastry brush


  • 9 nectarines
  • Scraped seeds from ½ vanilla bean
  • ½ tbsp nut oil


  1. Preheat a fan-forced oven to 180C.
  2. Line a baking tray with baking paper.
  3. Halve nine nectarines and place skin-side-down in the baking tray.
  4. In a small bowl or ramekin, mix the vanilla bean with the nut oil (I used cold pressed walnut oil) and brush over the fruit.
  5. Bake in a fan-forced oven for 20-25 minutes, or until tender.


Store in an airtight container in your fridge to up to 2 weeks.

Serving Suggestions

  • Serve with cold with cereal or hot with porridge, as you would stewed fruit or a banana.
  • Serve alone with plain unsweetened yoghurt (the sweetness and syrup from the nectarines will provide all the sweetness you need).
  • Serve atop buckwheat pancakes.*
Snack time
  • Serve on their own as a snack.
  • Omit the vanilla and bake in the oven with potatoes to serve alongside roast chicken or pork.
  • Serve alone with yoghurt, ice-cream, cream or custard; or
  • Serve topped with crumble to make individual ‘deconstructed’ nectarine crumble.*