Baked Nectarines with Crunchy Almond-Marsala Crust

• nectarines↗6

  halved, pitted

• amaretti biscuits100g g
• butter↗100g g

  soft

• ground almond↗85g g
• golden fine sugar↗85g g
• egg↗1
• toasted sliced almond tbsp
• Marsala↗250ml ml
• Greek yogurt or crème fraîche↗

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C with convection, gas 4). Arrange the nectarine halves in a baking dish, cut side up. Crush the amaretti biscuits in a large bowl using the end of a rolling pin until crumbly. Add the soft butter, ground almond, golden fine sugar and the egg, and mix until a homogeneous mixture forms.

2. 2

   Use a spoon to fill the nectarine cavities with the mixture, pressing it so it spreads evenly. Sprinkle with toasted sliced almond, then carefully pour the Marsala into the dish, spreading it among the fruit so the filling stays dry. Bake for 40–50 minutes, until the top is golden and crisp and the fruit is soft. Serve warm, drizzled with the juice, and add a spoonful of Greek yogurt or crème fraîche.