Slow-roasted nectarines with yoghurt, cream and brown sugar

Slow-roasted nectarines with yoghurt, cream and brown sugar

By
From
A la Grecque
Serves
8
Photographer
Mark Roper

This is a simple yet very effective dessert. Slow-roasting the nectarines intensifies their flavour by evaporating some of the liquid in the fruit. The yoghurt, cream and brown sugar are creamy, but with a sweet edge.

Feel free to substitute peaches or plums, depending on what is most readily available.

Ingredients

Quantity Ingredient
2kg nectarines, halved and stones removed
300ml pouring cream
400ml plain yoghurt
150g brown sugar

Method

  1. Heat the oven to 160ºC. Line a baking tray with baking paper.
  2. Lay the nectarines in the baking tray, cut sides up. Bake for 1½–2 hours. The nectarines should be soft and caramelised on top but not disintegrating. Lift them carefully into a bowl and leave to cool.
  3. Whip the cream to form soft peaks and gently fold it into the yoghurt. Spoon into a shallow dish and sprinkle with brown sugar. Leave in the fridge for at least 2 hours, and preferably 4, so that the sugar melts over the yoghurt cream.
  4. Serve 3 or 4 nectarine halves in each bowl and top with a generous spoonful of yoghurt cream, making sure each person gets some of the brown sugar topping.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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