Photography: Dean Wilmot
Grilled nectarines with almond cream
By Mandy Sinclair
Grilled nectarines with almond cream
INGREDIENTS
4 nectarines, halved, stoned
2 tablespoons brown sugar
2 tablespoons marsala
½ cup (120g) thick cream
¼ cup (35g) slivered almonds, toasted, plus extra to serve
METHOD
1. Place nectarine halves in a shallow heatproof dish, stone-side up. Top with combined sugar and marsala. Cook under a preheated grill for 10-12 minutes, until bubbling and golden.
2. Meanwhile, fold almonds through cream. Top nectarine halves with a dollop of almond cream and scatter with extra almonds to serve.
Tip: Serve nectarines hot or at room temperature.
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