Baked apple and nectarine

baked nectarine and apple

So this is some of what I ate this weekend: A Creole restaurant meal, a sundae consisting of homemade icecrem, homemade cookies and hot chocolate fudge sauce, tapas, giant custard filled buns at a bakery and my mom’s rhubarb cupcakes… And yes, I’m quite wellfed!

Still, of all these fancy foods I could blog about, I chose not to write about any of it. Not more than this anyway. Mentioned, but not thoroughly documented.

This is about simple, yet tasty summer food that is easily prepared. No fancy preparation, ingredients or additions, just the sweet taste of summer fruit. This dish was yesteday’s dessert and the recipe is embarresingly easy. I guess one can hardly call it a dish or a recipe, it’s really about what you have and what you like. I had a lot of nectarines and an apple beginning to look over ripe, and decided to make a dessert out of it. I picked out a book from my cookbook-selection and found something interesting looking through the pages. The book was “Mine beste sider” (my best pages) by Andreas Viestad. The recipe was originally for peaches, but this was more about using what I had rather than following a recipe, I just used it more as a guideline.

4 peaches (4 people)
100 g sugar
1 vanilla pod
1 tablespoon butter
1 dl whitewhine
50 g chopped almonds

I mad mine slightly different. I used nectarines and apple, less sugar, no wine or almonds. You can use whatever fruit you like, but pears, peaches, plums, bananas, apples and mangoes are a safe choice. Anything that doesn’t have too much water in it. Cut your chosen fruit in halves and remove eventual stones. Put them facing up in an oven proof baking dish. That looks pretty. Split the vanilla pod lengthwise, scrape out the seeds and mix them with the sugar. Put the vanilla pod under the fruit for extra flavour, and sprinkle the fruit with sugar. And almonds if used, but I found that unnecessary. Pour over wine and put small pieces of butter over the nectarines. Bake for 15 minutes at 200 degrees Celsius, turn off, and leave inside oven for another 10 minutes. (My nectarines needed longer time, but that propably depends on the different fruits and the ripeness. But you’ll see when it’s finished – soft and slightly golden with bubbly vanilla syrup underneath.)

Serve with ice cream and savour the sweet taste of summer.

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