Barbecued Nectarines with Amaretto Crunch and Cream

A deliciously different dessert, perfect for hot summer days and nights over the BBQ.

Preparation time: 20 minutes - Cooking time: 25 minutes - Serves: 4

4 nectarines, halved
1 tbsp unsalted butter, melted
1 tbsp Disaronno amaretto liqueur

20g pecan nut halves
50g amaretti biscuits
50g plain flour
20g light brown soft sugar
50g unsalted butter, chilled and cut into cubes

1 tbsp Disaronno amaretto liqueur
100ml whipping cream
50g Greek yogurt
2 tbsp icing sugar
½ tsp vanilla bean paste

Buy Ingredients from Waitrose Here

1. Preheat the oven to 180°C, gas mark 4. Start by making the crunch. Roughly crush the pecans in a pestle and mortar, then tip into a mixing bowl. Roughly crush the amaretti biscuits and add to the nuts. Stir in the fl our, sugar and a good pinch of salt. Use your fi ngertips to rub in the butter, until it resembles clumpy breadcrumbs. Sprinkle onto a baking tray and bake for 15-20 minutes, until golden; set aside to cool.

2. Meanwhile, make the amaretto cream. Put all the ingredients in a bowl and use a balloon whisk to lightly whip them to soft peaks.

3. Preheat the barbecue or griddle pan. Toss the nectarines in a bowl with the butter and amaretto. Griddle for 2-3 minutes on each side, until nicely charred, then put on a platter. Top with the cream and a scattering of the amaretto crunch.

Recipe courtesy of Waitrose & Partners
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