14 Sep 2008

NECTARINES WITH ORANGE AND ALMOND BUTTER



For dessert after a bbq fruit is always a favourite of ours, and this recipe can either be cooked on the bbq or in the oven.

FEASTING ON FLAMES - ANNETTE YATES

ISBN 1845730038 - Page 113

Serves: 6

3 ripe nectarines, 1 large orange, ¼ teaspoon almond essence, 55g butter, Greek Yoghurt, 6 crushed amaretti biscuits.

1. Halve the nectarines and remove the stones. Take a large square of thick foil and stand each half, cut side up, on the foil. Alternatively, place the cut halves in a suitable dish.
2. Pare the rind from half the orange and cut into very thin strips. Place the orange strips into a bowl and pour boiling water over, leave to stand for 10 minutes.
3. Squeeze the juice from the orange and stir in the almond essence.
4. Into each nectarine half, put some of the orange juice and a piece of butter, followed by some drained strips of orange rind. Then fold the foil to make a sealed parcel. Or alternatively, cover the dish with foil.
5. Cook the parcels, seam side up, over a medium heat on the bbq for about 10 minutes - or alternatively cook at 180°C/Gas 4 for 15 to 30 minutes, until the fruit has softened, and the butter has melted.
6. Open the parcels and top the fruit with Greek Yoghurt and the crushed amaretti biscuits.