Baked nectarines – Food & Home Magazine
Preheat the oven to 180°C. Place the nectarines skin-side down in a roasting tin. Heat the light brown sugar and water in a saucepan over a low heat, stirring
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Ingredients
- 9 ripe nectarines, halved and stoned
- 120g light brown sugar
- 250ml (1 cup) water
- 2 cinnamon sticks
- 2 star anise seeds
- 1 vanilla pod
- 80ml (1/3 cup) muscadel
- 5ml (1 tsp) ground cinnamon
- 15ml (1 tbsp) dark brown sugar
- vanilla ice cream, to serve
- a sprig of rose geranium or fresh mint, to garnish
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