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Hazelnut And Vanilla Baked Peaches Or Nectarines

Hazelnut And Vanilla Baked Peaches Or Nectarines

So plump and juicy when in season, stone fruit is ideal picnic fare. Just slice and serve with fresh mascarpone or, as we've done here, bake with a nut filling for a sweet treat.


  • ½ vanilla pod, seeds removed
  • 2 nectarines or peaches
  • 2 tblsp brown sugar
  • 2 tblsp butter
  • ¼ cup hazelnuts or almonds, finely chopped
  • sweetened thickened cream to accompany


  1. Split the vanilla pod and scoop out the seeds. Mix the seeds with the brown sugar, butter and nuts. (Place in vanilla pod in a canister of sugar).
  2. Cut the nectarines or peaches in half, remove the stone and place cut side up in a baking dish.
  3. Sprinkle the nut mixture over the fruit, packing into the hollow where the stone was.
  4. Bake at 180°C for 15-20 minutes until the mixture is golden and the fruit is tender when pierced with a skewer. Cool and pack into containers for transport. Serve with sweetened thickened cream

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