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!
- Baking tray
- Pastry brush
- 9 nectarines
- Scraped seeds from ½ vanilla bean
- ½ tbsp nut oil
- Preheat a fan-forced oven to 180C.
- Line a baking tray with baking paper.
- Halve nine nectarines and place skin-side-down in the baking tray.
- 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.
- 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.
- 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.*
- 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.*