Wednesday, March 27, 2013

EAT: SLOW ROASTED NECTARINES WITH YOGHURT, CREAM + BROWN SUGAR.


SERVES 6-8 | PREP 15 MINS | COOKING 120 MINS | VEGETARIAN, GLUTEN-FREE

Roasting fruit: it's so simple, it's evil.

Who on earth thought of it? Roasting anything brings out the best in most foods, and fruit isn't any different. You should try this recipe - it's amazing. It really, really is.

When I make this, I always think of (and thank) my gorgeous friend Kate who shared this simple, yet delicious recipe at Food Club last year. She discovered it in an issue of Country Style magazine, and now it's a regular on our table during the summer months when there is an abundance of stone fruit. Although it's now autumn, how perfect is it to use stone fruits still available in the shops and make a warmer dessert option? Don't stop at nectarines either. We have done this with peaches and plums too. The result is equally delectable.

INGREDIENTS
2 kg nectarines, halved and stones removed
300 ml pure cream
300 ml plain yoghurt
150g brown sugar

METHOD
1 Preheat the oven to 160 degrees celcius (or 140 degrees if you have a fan-forced oven). Line a try with baking paper. Lay nectarines on prepared tray, cut side up. Bake for 1 1/2 - 2 hours or until soft and caramelised on top, but not disintegrating. Transfer nectarines to a rack to cool.
2 While the nectarines are baking, whip cream to form soft peaks and gently fold in yoghurt. Spoon into a shallow dish and sprinkle with brown sugar. Cover and place in the fridge for 2 - 4 hours.

You can serve this dessert straight out of the oven, or cooled. Either way, you and your family will love it. Like my son, who literally licks his plate clean (see below).

NOTE If you're feeling extra lazy (or extra healthy) this dessert is just as delicious served with low-fat greek yoghurt, no cream and less sugar. Saves all that whipping and folding too.