Nectarines are at their sweetest, juiciest and most fragrant this time of year. They are a perfect healthy summer treat and baking them really amplifies their sweetness and flavour, making them extra delicious. I cooked them along with some fresh rosemary for a bit of earthiness and some thick maple infused dark balsamic vinegar for some depth. They come out of the oven warm and gooey and become decadent when topped with some vanilla ice cream which instantly starts to soften against them. For a healthier option, or for a way to use up leftover extras, they can be paired with yogurt and granola or oatmeal for breakfast or a nourishing, seasonal snack.
When baking nectarines it’s best to use very ripe ones. They should have a strong fragrance and be firm to the touch but have a slight give wherever you press into the flesh. If they are too firm the flesh sticks to the pit and it’s hard to get nice looking halves. If the nectarines are not quite ripe when you bring them home, a day or two on the counter at room temperature should do the trick then they can be stored in the crisper in the fridge for a couple more days if need be.
- 4 nectarines
- 2 tablespoons maple dark balsamic (or 1½ tablespoon dark balsamic with ½ tablespoon maple syrup or honey)
- 2 sprigs rosemary (plus more for serving if desired)
- Preheat oven to 425°. Cut the nectarines in half, all the way around from the stem on the top, down the side, over the bottom and up the other side. Twist the two halves gently to dislodge the pit in the middle. Place all the nectarines cut side up in a baking dish and sprinkle with rosemary then drizzle the balsamic evenly over them.
- Bake the nectarines for 5 minutes, flip them over so they are all cut side down and bake for another 10 minutes. Remove from the oven, discard the rosemary (or keep it for extra strong flavour) and serve hot.
