Ingredients
- 4 large nectarines in half
- 16 roasted almonds,
- 1/2 tsp of aniseed
- 1 tbsp of brown sugar
- 375ml of dessert wine
- 1 tsp of vanilla essence
- 4 tbsp of caster sugar
- vanilla ice-cream, to serve
Method
For four people, cut 4 large, ripe but still firm nectarines in half. Remove the seeds and arrange the halves, cut side up, in an oven dish.
Preheat the oven to 180C.
In a mortar grind 16 roasted almonds, skin on, with half a teaspoon of aniseed and a tablespoon of brown sugar until powdered. Add 375ml of dessert wine to the oven dish with the nectarines, with a teaspoon of vanilla essence and 4 tablespoons of caster sugar. Take a tablespoon or two of the wine and add to the almond mixture, stirring until it comes together as a paste. Place a teaspoon or two on top of each nectarine over the cut surface. Place in oven for 20 minutes.
Remove the nectarines to a serving dish and transfer the remaining liquid to a small saucepan and reduce on high flame until it has halved in volume.
Add to the nectarines and cool before serving with vanilla ice-cream.
