Prepare the nectarines by slicing in half and removing the stone. Place each half cut side up in a roasting tray. Mix the lemon zest, lemon juice and maple syrup together in a small bowl and drizzle over the prepared fruit.
Now add both the nectarines and the hazlenuts to the oven.
Roast the nuts for 8-10 minutes and remove from the oven. The skins will start to blister away from the nuts as they roast.
Continue roasting the nectarines for a further 10 minutes until soft but not falling apart. Remove from the oven once cooked.
While the nectarines finish roasting, place the roasted hazelnuts in a clean tea towel or kitchen roll and rub together to remove the skins. The skins should come off easily, then crush the nuts and set them aside.
Serve 2 halves of nectarine per person, top with a heaped tablespoon of Greek yogurt, the crushed hazelnuts and drizzle over the juices from the fruit roasting tin. Serve and enjoy warm or cold.
Nectarines can be substituted with peaches or apricots.Hazelnuts can be swapped out for pistachio nuts or almonds.Honey is a great replacement for maple syrup.
Baked Nectarines with Toasted Hazelnuts & Yogurt
Amount Per Serving
Calories 217Calories from Fat 72
% Daily Value*
Saturated Fat 1g6%
Trans Fat 1g
Vitamin A 481IU10%
Vitamin C 23mg28%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Course : Breakfast, Dessert
Cuisine : British
Keyword : baked nectarines, baked peaches, fruit, nectarines, stone fruits