Baked Nectarines with Raspberry Sauce, Almonds and Honey

• white wine↗125ml ml
• pure honey↗2 ст. л. tbsp
• ripe nectarines↗4
• amaretti biscuits100g g
• egg yolk↗1
• toasted almond slices↗1 ст. л. tbsp
• golden sugar↗1 ст. л. tbsp
• butter↗1 ст. л. tbsp
• vanilla pod↗1

  split, seeds released

• raspberries↗175g g
• condensed cream↗

  for serving

Step-by-step instructions

1. 1

   Combine the white wine and honey in a small saucepan and heat, stirring, until the honey dissolves. Halve the nectarines, remove the pits and place them, skin side up, in a medium ceramic baking dish.

2. 2

   Crush the amaretti biscuits, add the egg yolk, 2 tbsp of the wine‑honey mixture and the toasted almond slices, and mix until smooth. Using a spoon, fill the nectarine cavities with the resulting mixture.

3. 3

   Sprinkle the nectarines with golden sugar, place a small piece of butter on each portion of the biscuit mixture. Pour the remaining wine‑honey mixture around the fruit (without covering them), add 1 tbsp water and place the split vanilla pod in the dish. Chill in the refrigerator for 4 hours.

4. 4

   Preheat the oven to 180 °C (160 °C with convection, gas 4). Bake the nectarines for 30 minutes, until the fruit is soft and the biscuit filling is crisp and golden.

5. 5

   Gently stir the raspberry sauce remaining in the dish and let the dish cool for 15 minutes. Before serving, drizzle with condensed cream.