Baked Nectarines

welcome to day two of blogmas! today i've got some baked nectarines for you all, and they are so delicious ermagawd. in other news i've spent my saturday cleaning out my desk (a thrilling adventure if i've ever had one) and enjoying the peace and quiet that the start of the holidays always brings with it.

speaking of enjoying peace and quiet, given that my regular bedtime is well before 10  and that i thoroughly enjoy tassels (and also that i use words like *thoroughly*) it's recently become apparent to me that i've reached unofficial *grandma status*. except, i'm like a grandma who can use technology.....ish. in fact i was well pleased when my local bookstore offered a three for two deal on their selection of classic literature and have a running debate with a mate at school about whether cardigans are a viable and appropriate clothing choice (hint: i'm on the they're practical and chic what's not to love?!?!? side of the argument). 

so, given that i've peaked* in my grandma status well before the age of 25, i've decided to dedicate this recipe to all the actual or honorary grandmas out there. because living the grandma life isn't always a choice (like the thug life??), and it's not just a lifestyle either. it's a religion.  yay grandmas! 

*last week planned my future cats and their names extensively. i drew a flowchart with gel pens about it. 

note: there isn't really a trick to this recipe, so i do feel like i'm cheating a little by making it an entire blog post. the key though, is deciding how long to cook the nectarines for. if they're suuuuper ripe, then you may need to cook them for less time, as they'll soften up faster and sugars will cook rapidly. nectarines are a staple in the aussie summer time and often appear on top of a pavlova at christmas, so i thought i'd spice them up by baking them! you could make this the base of a crumble, spoon the fruit over ice-cream or yoghurt, or fill/top a cake with them. 


baked nectarines

{recipe for six medium sized nectarines}

ingredients

six firm nectarines

2 tbsp brown sugar

1 tsp vanilla extract

1/2 tsp extra virgin olive oil
 

 

method

preheat the oven to 180 degrees celsius.

halve the nectarines and remove the stones. drizzle the evoo over the base of a shallow baking tray tray and spread it around evenly. place the nectarines into the tray, and  sprinkle on the brown sugar and vanilla.

bake for 40 minutes using the fan forced (or equivalent) setting on your oven. at 20 minutes, swap to a low grill setting (if need be, reduce the heat to 160 degrees here). ideally, the fruit should be cooked on the middle shelf of the oven. 

remove the fruit once cooked and caramelized on top. serve warm or cold withe the syrup either alone or as a side. store in the fridge in a sealed container. 


- jess :D