Nectarine season – like the rest of summer – seems to be holding on for as long as it can. I think this is is a lovely way of making use of them when eating fresh no longer seems quite the ticket. Baked the nectarines take on a lightly autumnal feel.
Figs are wonderful with Pedro Ximenez sherry. I’m only just back from holidays in Andalucia and of course when I was there this sherry was available everyone. Happily it is getting easy to find outside of Spain now too. (There’s a bit of a holiday / Andalucia / sherry recurring theme here – last year I came back with this recipe for prune and pedro ximenez beef olives.)
The figs love it and I think you will love too what the sherry and rosemary do the fruits. It all becomes gorgeously sticky and sweet with real depth of flavour.
Try with ice-cream or cream.
Figs and nectarines baked with Pedro Ximenez and rosemary (serves 4)
125ml Pedro Ximenez sherry
1 sprig of rosemary
1 tbsp caster sugar
Preheat the oven to 200C.
Halve and stone the nectarines. Put them into a baking dish along with the halved figs. Drizzle over the sherry, scatter over the rosemary needles and sprinkle over the sugar.
Bake for 30 minutes, basting the fruit with the sweet juices fruit part-way through. The fruit needs to be tender and caramelised on top. You could finish it under the grill for a few minutes for extra caramelisation.
Baste again when you remove the dish from the oven. Allow to cool and then pour the now sticky and syruppy delicious juices over the top. Can be stored in the fridge overnight but best served at room temperature.