4

large

nectarines; halved

16

roasted almonds

½

tsp

aniseed

1

Tbs

brown sugar

375

ml

dessert wine

1

tsp

vanilla essence

4

Tbs

caster sugar

vanilla ice-cream; to serve

1

For four people, cut 4 large, ripe but still firm nectarines in half. Remove the seeds and arrange the halves, cut side up, in an oven dish.

2

Preheat the oven to 180°C.

3

In a mortar grind 16 roasted almonds, skin on, with half a teaspoon of aniseed and a tablespoon of brown sugar until powdered. Add 375ml of dessert wine to the oven dish with the nectarines, with a teaspoon of vanilla essence and 4 tablespoons of caster sugar. Take a tablespoon or two of the wine and add to the almond mixture, stirring until it comes together as a paste. Place a teaspoon or two on top of each nectarine over the cut surface. Place in oven for 20 minutes.

4

Remove the nectarines to a serving dish and transfer the remaining liquid to a small saucepan and reduce on high flame until it has halved in volume.

5

Add to the nectarines and cool before serving with vanilla ice-cream.