Baked Nectarines with Pistachios & Rose Water
Serves: 6
Ingredients
• 6 nectarines, halved and pitted
• 100g (3½ oz) shelled unsalted pistachio nuts
• Finely grated zest of ½ unwaxed lemon
• 1½ tbsp caster sugar
• 1 small egg, lightly beaten
• 3 tsp rose water
• 300ml (½ pint) apple juice
Instructions
1. Preheat the oven to 180°C fan (375°F) or Gas Mark 5.
2. Arrange the nectarine halves in a single layer in a gratin dish.
3. Crush the pistachios roughly and mix with the lemon zest, sugar, egg, and 1 tsp of the rose water.
4. Mound the stuffing into the cavity of each nectarine.
5. Combine the apple juice with the remaining 2 tsp of rose water; pour it around (not over) the nectarines.
6. Bake for 30–45 minutes until the fruit is tender and the tops are caramelised.
7. Serve at room temperature with the cooking juices.
Nutrition (est.): ~195 cal | 5g protein | 9g fat | 24g carbs | 4g fibre