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Dinner with Rukmini
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Amaretti Roasted Nectarines
Introduction from Rukmini Iyer
This simple, elegant Italian dessert, suggested by this book’s equally elegant art director and designer, Pene, is best made with perfectly ripe nectarines. If you have a sweet tooth, add a little sugar before stuffing them with the amaretti biscuits – but they’re just as lovely without.
Ingredients
Method
Preheat your oven to 160°c fan/180°c/ gas 4. Place the halved nectarines in a roasting tin, cut side up. Sprinkle with the dark brown sugar, if using, then stuff each cavity with the crumbed amaretti biscuits.
Transfer the roasting tin to the oven and roast for 20-25 minutes, until the nectarines are soft and the tops of the amaretti biscuits are crunchy.
Serve immediately, with the mascarpone alongside.
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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