Barbecued nectarines with amaretto crunch and cream

  • Vegetarian


4 nectarines, halved
1 tbsp unsalted butter, melted
1 tbsp Disaronno amaretto liqueur

20g pecan nut halves
50g amaretti biscuits
50g plain flour
20g light brown soft sugar
50g unsalted butter, chilled and cut into cubes

1 tbsp Disaronno amaretto liqueur
100ml whipping cream
50g Greek yogurt
2 tbsp icing sugar
½ tsp vanilla bean paste


1. Preheat the oven to 180°C, gas mark 4. Start by making the crunch. Roughly crush the pecans in a pestle and mortar, then tip into a mixing bowl. Roughly crush the amaretti biscuits and add to the nuts. Stir in the fl our, sugar and a good pinch of salt. Use your fi ngertips to rub in the butter, until it resembles clumpy breadcrumbs. Sprinkle onto a baking tray and bake for 15-20 minutes, until golden; set aside to cool.

2. Meanwhile, make the amaretto cream. Put all the ingredients in a bowl and use a balloon whisk to lightly whip them to soft peaks.

3. Preheat the barbecue or griddle pan. Toss the nectarines in a bowl with the butter and amaretto. Griddle for 2-3 minutes on each side, until nicely charred, then put on a platter. Top with the cream and a scattering of the amaretto crunch.

This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue.

  • Preparation time: 20 minutes
  • Cooking time: 25 minutes
  • Total time: 45 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,061kJ
Fat 30.2g
Saturated Fat 16.7g
Carbohydrate 49.9g
Sugars 39.3g
Protein 5.6g
Salt 0.1g
Fibre 2.7g

Click here for more information about health and nutrition

0 stars

Average user rating Based on 0 ratings

This recipe was first published in Thu Jun 01 17:22:53 BST 2017.