The almond filling is perfect with the nectarines in this simple and delicious dessert, but it works well also with apricots and peaches. You can replace the Marsala with Amaretto or to make it alcohol free, the grated zest and juice of a large orange works perfectly.

Serves 4

Prep 10 minutes

Cook 20 minutes

Method

1. Preheat the oven to 200 °C/Fan 180 °C/gas 6. Place the nectarines as a single layer in a shallow roasting tin, cut side up.

2. Place the amaretti biscuits in a food processor and blitz until you have coarse crumbs. Alternatively, place in a plastic bag and seal, then use a rolling pin to crush the biscuits. Place in a bowl and add the butter, ground almonds, sugar and egg, and mix together well.

3. Spoon the mixture into the cavity of the nectarines, and then scatter the flaked almonds over the top. Pour the Marsala into the bottom of the tin and then bake for 20 minutes until the topping and filling is golden and crunchy, and the nectarines are tender. Serve warm with the juices from the tin spooned over, and scoops of vanilla ice cream or thick whipped cream.