I've spoken of my fondness for nectarines in the past so it makes perfect sense that I adapt this traditional Piemontese dish of amaretti-stuffed peaches for their smooth skinned relatives.
Amaretti-stuffed Nectarines
4 nectarines, halved, stone removed
amaretti biscuits
2 tablespoons flaked almonds
dark chocolate
1 egg yolk
sugar
pearl sugar, for topping
orange juice (you can use wine or spirits if preferred)
Once you have halved and stoned your nectarines, take a melon-baller and carefully scoop out the central red flesh to form a slightly larger cavity - save this flesh, you'll use it in the filling.
Place the nectarine flesh into the bowl of a small food processor and add in the flaked almonds and amaretti. How many amaretti you'll need will depend on the size of the amaretti - I had very tiny ones so I needed 16 to make enough filling.
Process the nectarine flesh, almonds and amaretti until it forms a rough, thick paste. Taste and add sugar if desired.
Drop in an egg yolk and pulse until just combined. If you like, you can also add a teaspoon of cocoa to the mix.
I've gone a slightly different route and added a Lindt Dark Chocolate bud to each nectarine.
Place the nectarines into a baking dish that will snugly fit them. Half fill each cavity with filling, drop in the dark chocolate and then cover with the remaining mixture.
Sprinkle over with pearl sugar. Pour orange juice carefully around the nectarines - use just enough to give the nectarines a shallow bath in which to sit.
Bake in a preheated 160/320 oven until the filling has hardened - about 45 minutes.
These can be served hot or cold - with or without the cooking liquid. You'll find the orange juice has also taken in those nectarine flavours so it is quite delicious.
Enjoy it as is or with a little thick cream.
This looked so gorgeous and yummy. I would love to try this one over the weekend with the kids.Thanks for sharing this yummy recipe.
ReplyDeleteI'll have mine with cream!!!! This is a childhood favorite !!!!Thx for the memory!
ReplyDeleteYou have quite literally just made my mouth water. I've actually been trying to make my own amaretti lately, with very limited success (none, actually). Don't suppose you've got a recipe for them, do you?
ReplyDeleteWhat a really creative recipe! And of course the Lindt dark chocolate is a stroke of sheer genius. :)
ReplyDeleteDan
Casual Kitchen
Very creative stuffing.Heard the news of earthquake near your place.Hope you are safe and our hearty wishes.
ReplyDeleteI like the sound of this flavour combination!
ReplyDeleteThis reminds me of a similar recipe I have that drizzles some butter over the crumbled amaretti cookies. Mine didn't have chocolate in it, but sounds like a great addition.
ReplyDeleteVery nice, I like it very much.
ReplyDeleteThanks Kim - should be a fun dish to do with children
ReplyDeleteThanks Nina - yum to cream
Thanks Sophie - that is so very kind of you!
Thanks Laura - I do have a recipe for amaretti but you need to find bitter almonds to make them and finding bitter almonds can be a problem.
Thanks Dan!
Thanks Anon - we're all safe and well, it was a little surprising as earthquakes are very rare here.
Thanks Kevin!
Thanks Carolyn - there are many variations to this, it's nice to just play around and make it to suit your taste
Thanks Oxinia!