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Baked Nectarines with Mascarpone Cream

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Baked Nectarines with Mascarpone Cream
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
0
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Ingredients

for
4
For the nectarines
6
175 milliliters
Marsala wine (or grape juice)
50 grams
brown Sugar
250 grams
For the almond caramel
50 grams
Sugar (refined)
50 grams
blanched almonds

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F) convection. For the nectarines, halve nectarine and remove the pits. Place the nectarines cut-side down on a small baking dish. Mix Marsala wine with the brown sugar and pour over the fruit. Bake in the hot oven for 25-30 minutes until the nectarines are soft and syrupy.

2.

For the almond caramel, place the almonds and refined sugar in a pan and melt the sugar over medium heat. Reduce the heat and cook over low heat until dark brown, 5-6 minutes. Pour onto an oiled baking sheet and allow the caramel to solidify, then remove from sheet with a spatula. Chop the almond caramel. Serve Two nectarine halves on each plate and drizzle with the nectarine Marsala syrup. Add a dollop of mascarpone and serve sprinkled with almond caramel.