Ingredients

Method

• 6 - 8 nectarines and dessert peaches, washed
• 4 T Muscovado sugar
• 2- 3 T balsamic vinegar
• vanilla ice cream, cream or custard, for serving

Method

Ingredients

1. Preheat the oven to 160°C. Line a baking sheet with parchment paper.
2. Toss the nectarines and peaches with the sugar and balsamic vinegar. Place on the tray in a single layer.
3. Bake for 20 minutes, tossing halfway, until caramelised. Serve warm, with ice cream, cream or custard.

Find more recipes using stone fruit here.