I've spoken of my fondness for nectarines in the past so it makes perfect sense that I adapt this traditional Piemontese dish of amaretti-stuffed peaches for their smooth skinned relatives.
4 nectarines, halved, stone removed
2 tablespoons flaked almonds
1 egg yolk
pearl sugar, for topping
orange juice (you can use wine or spirits if preferred)
Once you have halved and stoned your nectarines, take a melon-baller and carefully scoop out the central red flesh to form a slightly larger cavity - save this flesh, you'll use it in the filling.
Place the nectarine flesh into the bowl of a small food processor and add in the flaked almonds and amaretti. How many amaretti you'll need will depend on the size of the amaretti - I had very tiny ones so I needed 16 to make enough filling.
Process the nectarine flesh, almonds and amaretti until it forms a rough, thick paste. Taste and add sugar if desired.
Drop in an egg yolk and pulse until just combined. If you like, you can also add a teaspoon of cocoa to the mix.
I've gone a slightly different route and added a Lindt Dark Chocolate bud to each nectarine.
Place the nectarines into a baking dish that will snugly fit them. Half fill each cavity with filling, drop in the dark chocolate and then cover with the remaining mixture.
Sprinkle over with pearl sugar. Pour orange juice carefully around the nectarines - use just enough to give the nectarines a shallow bath in which to sit.
Bake in a preheated 160/320 oven until the filling has hardened - about 45 minutes.
These can be served hot or cold - with or without the cooking liquid. You'll find the orange juice has also taken in those nectarine flavours so it is quite delicious.
Enjoy it as is or with a little thick cream.