Best Roasted Nectarines With Labneh Herbs And Honey Recipes

ROASTED NECTARINES WITH LABNEH, HERBS, AND HONEY

Roasted Nectarines With Labneh, Herbs, and Honey image

Is it a salad? Is it a dessert? The truth is, I just don't know. Fruity, savory, crunchy, spicy and sweet: the kind of combination that simply cannot fail to please.

Provided by Sabrina Ghayour

Categories Summer Nectarine Quick & Easy Roast Vegetarian Yogurt Soy Free Wheat/Gluten-Free snack Appetizer Lunch Honey Fruit

Yield Serves 4-6

Number Of Ingredients 9

Ingredients

4 large ripe nectarines, halved and stoned
Olive oil, for drizzling
500g labneh, or Greek yogurt strained in a cheesecloth bag overnight
Generous handful of toasted flaked almonds
1 heaped teaspoon dried wild oregano
1 heaped teaspoon pul biber chilli flakes
2 tablespoons clear honey
Handful of mint leaves, stacked, rolled up together and finely sliced widthways into thin ribbons
Maldon sea salt flakes and freshly ground black pepper

Steps:

Preheat the oven to 425°. Line a large baking tray with baking paper.
Place the nectarine halves cut side up on the prepared tray, then drizzle each with a little olive oil and season generously with pepper. Bake for 25-30 minutes until the edges of the fruit are browned and the flesh is cooked through and tender. Remove from the oven and leave to cool.
Select a large platter and spread the labneh or strained Greek yogurt all over the surface, then arrange the roasted nectarines on top. Drizzle with a little olive oil, season with a little salt and sprinkle over the toasted flaked almonds, followed by the oregano and pul biber. Drizzle all over with the honey and, finally, scatter over the mint ribbons. Take to the table to serve.

BAKED NECTARINES & RASPBERRIES WITH ALMONDS & HONEY

Baked nectarines & raspberries with almonds & honey image

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

Provided by Jane Hornby

Categories Dessert, Treat

Time 45m

Number Of Ingredients 11

Ingredients

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 253 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium