Food for thought: Roasted Nectarines and Almond Yoghurt
 
Almonds and nectarines are a perfect end of summer celebration. I love September, the most prolific month in the vegetable garden, with so much to pick and store. Days are getting colder but summer fruits are still around so we can honour this transition period with this pudding. It is important for the nectarines to be about ripe for this dish, so that you can stone them but at the same time so they can also hold their shape. 
 
I have made this desert quite successfully, our guests have raved about it, and now I have adapted this recipe to a healthier version, supplanting butter for coconut oil and cream for yoghurt. Believe me it still works. Serves 4
 
15g coconut oil
1 tbsp. of good quality preferably local honey
1 vanilla pod (optional)
8 nectarines, halved, and stones removed.
3 tbsp. of amaretto liquor 
25 g almonds, toasted, then chopped.
200 ml Greek yoghurt
1 tsp. icing sugar 
3 tsp. almond extract
 
 
1. Pre-heat the oven to 180c. 
2. Melt the coconut oil  in and oven proof deep frying pan, and add the runny honey and the vanilla pod. Stir to combine. 
3. Place the nectarines with the cut side down in the mixture and cook for approx. five minutes over a medium heat,, don’t move them as the idea is to caramelize them slightly. 
4. Turn the nectarines carefully using the tool of your choice, I tend to use a fork and a knife, but a step palette knife could do. 
5. Pour over two tbsp. of the amaretto and let it effervesce for a few minutes. The smell is enrapturing. 
6. Place the nectarines in the oven for a further 5-7 minutes; the fruit should be firm but caramelized. 
7. whip the yoghurt with the icing sugar, the almond extract and the remaining tbsp. of amaretto. Serve together, scattered with the toasted almonds. 
 
- Florencia Clifford is a zen cook and the author of Feeding Orchids To The Slugs: Tales Of The Zen Kitchen. For more, visit feedingorchidstotheslugs.wordpress.com