Baked nectarines & raspberries with almonds & honey

One of the simplest ways to showcase summer fruit, this dessert is finished with a crunchy amaretti biscuit and flaked almond topping

  • Prep:15 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 253
  • fat 7g
  • saturates 3g
  • carbs 35g
  • sugars 34g
  • fibre 4g
  • protein 5g
  • salt 0.1g


  • 125ml white wine
  • 2 tbsp clear honey
  • 4 ripe yellow-fleshed nectarines
  • 100g crunchy amaretti biscuits
  • 1 large egg yolk
  • 1 tbsp toasted flaked almonds
  • 1 tbsp golden caster sugar
  • 1 tbsp butter
  • 1 vanilla pod, split and seeds loosened
  • 175g raspberries
  • clotted cream or thick Jersey cream, to serve


Get ahead

Prepare the entire recipe up to the end of step 2 and chill for up to 4 hours, then bake when you sit down to eat. 


  1. Mix the wine and honey, and stir to dissolve. Halve and stone the nectarines, and place them, flesh-side up, in a medium ceramic baking dish. Crush the biscuits well, then add the yolk, 2 tbsp of the wine mixture and the flaked almonds. Mix together, then spoon into the nectarines where the stones were. Use all of the mixture.

  2. Scatter the sugar over the nectarines, then top each mound of biscuit mixture with a little knob of butter. Pour the remaining wine and honey around – but not over – the fruit, add 1 tbsp water, then tuck in the vanilla pod. Can now be chilled for up to 4 hrs.

  3. Heat oven to 180C/160C fan/gas 4. Bake the nectarines for 30 mins until the fruit is soft and the biscuit filling is crisp and golden. Carefully stir the raspberries through the pan juices, then leave to cool for 15 mins before serving with cream.

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