Recipe: Roasted Nectarines with Amaretto & Vanilla Ice Cream

Today I thought I’d share a recipe and a few photos we shot the last time I was at my parents house in Kent so you could all have one of my mothers recipes for a family barbecue favourite: Roasted Nectarines (peaches also work) with Amaretto and Vanilla Ice Cream. You can do it in the oven but it is perfect on the barbecue, cooking away while you eat your main meal, and while you can serve it with whatever ice cream you happen to have stashed away, though vanilla is clearly king here. I hope you love this as much as people seem to enjoy her Classic Cheese Straws and her Soft Fruit Crumble, two of the most popular recipes here!





The key here is just to remember this recipe is super casual. Use nectarines or peaches – whatever you’ve got – this recipe is great for ones that just won’t seem to get ripe. We prefer muscovado sugar, but any sugar will really work (the softer and browner the better!) and at the French house at the moment we could not get any Disaronno (our family amaretto of choice) so we’re just using a supermarket standard one. Just wrap it all up in foil and you’re good to throw it onto the barbecue once you’ve finished cooking!

I’ve written down the measurements below to make one nectarine, because then you can easily scale up for however many of you are eating. Though, while these are slightly boozy if you’re making these in your holiday rental I am totally not going to judge you if you make a few extra to eat cold for breakfast the next morning with a dollop of Greek yogurt and possibly a handful of granola sprinkled over the top.

Roasted Nectarines with Amaretto & Vanilla Ice Cream

• Author: Rachel Phipps
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: Serves 1
• Category: Dessert
• Cuisine: Italian

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Description

This easily scaled, boozy peach recipe is great cooked in the embers of a dying barbecue.

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Ingredients

Scale 1x2x3x

• 1 Ripe Nectarine
• 1 heaped tbsp Muscovado Sugar 
• Disaronno or your favourite Amaretto
• 1 piece Tin Foil (I buy these thick sheets from Lakeland)

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Instructions

1. Half the nectarine and remove the stone. Don’t worry about taking of the skin as it goes soft and tender during roasting.
2. Place the halves cut side up on a piece of foil and sprinkle over the sugar, making sure to fill the holes where you removed the stone.
3. Fold up the edges of the foil slightly so you don’t lose any, and slosh over a generous amount of Disaronno.
4. Parcel the packages up so that no liquid or steam can escape to dry out the fruit (see the picture above) and leave them on the barbecue for about half an hour while you eat. If you’re worried that you won’t have enough eat left to cook them and you’re using good thick foil (not the supermarket stuff that so easily tears) you can cook them directly in the coals. Alternatively, you can roast them in an oven set at 180 degrees (360 fahrenheit) for the same amount of time, or the simmering oven of an Aga.
5. Serve with a generous amount of ice cream, yogurt or cream.

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