Spanish Baked Nectarine Dessert with Honey and Almonds Recipe
Warm, soft nectarines baked with honey and crunchy almonds make a simple Spanish-style dessert. It’s similar to baked peaches or apricots that often appear in southern Europe in summer, when fruit is at its cheapest and sweetest. Perfect after a light lunch when you’re craving something sweet but not too heavy.
This dessert combines the natural sweetness of ripe nectarines with aromatic honey, cinnamon and crunchy almonds, creating a simple but elegant Spanish-style dish. It requires little work, bakes quickly and makes the most of seasonal fruit at its best.
Chef's tips
Choose nectarines that are fragrant and ripe but still firm enough to hold their shape while baking. If the fruit is very sweet, you can slightly reduce the amount of honey. Keep an eye on the almonds in the oven so they don’t burn—if they brown too quickly, loosely cover the dish with a piece of foil.
How to serve
Serve the baked nectarines straight from the oven, still warm, with a generous spoonful of thick natural or Greek yogurt. For a more indulgent version, add whipped cream or vanilla ice cream and a few extra almond flakes on top. They also pair well with a small cup of espresso or strong black coffee.
Ingredients
- nectarine ripe but firm - 4 pieces
- honey runny - 3 tablespoons
- flaked almonds or chopped almonds - 40 g
- butter cut into small pieces - 20 g
- cinnamon ground - 0.5 teaspoons
- lemon juice freshly squeezed - 1 tablespoon
- plain yogurt or whipped cream for serving - 200 g
Preparation
- Preheat the oven to 190°C. Prepare an ovenproof dish that will hold the nectarine halves in a single layer.
- Wash the nectarines, cut them in half and remove the stones. Arrange the halves cut side up in the ovenproof dish.
- In a small bowl, mix the honey with the lemon juice and cinnamon. Drizzle each nectarine half with a teaspoon of this mixture.
- Place a small piece of butter on top of each half. Sprinkle everything with flaked almonds, trying to get some almonds on the fruit and some around them into the sauce.
- Place the dish in the preheated oven and bake for 18–20 minutes, until the nectarines are soft but not falling apart and the almonds are lightly golden.
- Remove the dish from the oven and let the dessert stand for 5 minutes so the sauce can thicken slightly.
- Serve the warm nectarine halves with a spoonful of plain yogurt or whipped cream on top and a little sauce from the bottom of the dish.
Storage
Resztki przechowuj w lodówce w naczyniu przykrytym folią. Przed podaniem delikatnie podgrzej w piekarniku lub mikrofalówce, a jogurt lub śmietanę dodaj dopiero na talerzu.
