I just can’t get enough of fruit this year! We’ve been eating it in every form with practically every meal, and there has been more jam made then you could shake several sticks at. So much so I’ve managed to persuade J to turn the cupboard under the stair into a pantry to hold it all (although he thinks it’s for practical storage reasons mwahahaha!)
One thing I haven’t done a lot of though is desserts, until now! I have made this recipe three times in the last week (and not regretted it once despite the impending holiday!). The original recipe is from my absolute favourite food blog Smitten Kitchen, when it was first posted I wasn’t convinced, it seemed a little simple, a little… plain even (Dare I say it!) but oh how wrong I was. Deb made the dishes with peaches, which was perfectly nice but I’m not sure why peaches seem to get all the glory in the stoned fruit world, for me nectarines have so much more flavour! I’ve also switched the sugar to Demerara which gives a lovely caramel tone to the topping, as well as including some rum because … well who doesn’t like rum.
I think the thing that makes this recipe so special is that it’s so simple, you can have it whipped up and in the oven in 5 minutes. But it’s delicious enough to feel like a real treat, it eats like a crumble with soft luxurious fruit and a crispy caramelized topping. You could serve it with whatever you wanted, we’ve been having yoghurt, but it would be just as good with cream, custard, ice cream, crème fraiche or whatever you have to hand at the time. You could also easily substitute whatever fruits are in season – I’m feeling some autumn experimentation with figs and pears coming up soon. Along with changing the nuts – hazelnuts, walnuts the world is your nutty oyster!
Rum and Nectarine Almond Crisps (Serves 2)
2 Ripe Nectarines – Halved and stones removed
25g Demerara Sugar
30g Almonds ( whole blanched or sliced)
1.5 Tbsp Butter
10g Rolled Oats
1 Pinch Cinnamon
1 Pinch Salt
4 Tbsp Rum
Oven 180C/340F/Gas 4
Measure your sugar and almonds into a small food processor and pulse until roughly combined. You want a little chunky texture but not too much or it won’t bind well.
Tip into a bowl and mix in the oats, cinnamon and salt. Melt the butter in a small saucepan and stir into the almond mixture until evenly distributed.
I found the easiest way to bake them was in a shallow muffin tin – which held them in place well. Measure a tbsp of rum into 4 of the dips in the tray. Take each of your nectarine halves and spoon a quarter of the almond filling into the hole where the stone was. Use a knife to distribute the mixture (as if icing a cake) evenly over the top of each nectarine half.
Sit each half in the rum filled tray. Bake for 45-50 minutes until golden and crispy on top.