As I had an abundance of nectarines in this weeks organic food delivery of veggies from Doorstep Organics, I have been trying to think of ways of incorporating it in to some of my simple favourites.
Honey baked nectarines with yoghurt and a sprinkling of cinnamon not only is scrumptiously quick and simple dessert. It is mouth wateringly good.
It is also a great addition to any breakfast. Perfect on top of porridge (try my quinoa porridge here) or my homemade bircher (recipe here). Add some of my homemade banana ice-cream to it for more of luxurious pud.
Read the great health benefits of in-season stone fruits this time of year in Australia.
2 Nectarines, halved, de-stone
2 Tbsp Runny Honey
1.5 Tsp Cinnamon
2-4 Tbsp Organic Greek Yogurt to Serve
Handful of fresh mint leaves to serve (optional)
- Pre-heat oven to 180c. In a small baking tray or tin. Add your halved nectarines (hole facing up). Drizzle with 1 tbsp of honey and about 1 tsp worth of cinnamon (evenly sprinkled).
- Pop in oven for 20 minutes
- Check to see if golden and slightly charred on the outside.
- To serve 1 tbsp-ish dollop of greek yoghurt on each nectarine half.