Baked South African nectarines stuffed with coconut and white chocolate

By Reuben Riffel

Serves 6

Ingredients:

• 6 South African nectarines

• 50g white chocolate, finely chopped

• 50g amaretti biscuits, chopped finely

• 25g shredded coconut, or desiccated coconut

• 30g unsalted butter, softened

• 1 egg yolk, lightly beaten

• To serve - thick cream or crème fraiche

Method:

1. Preheat oven to 180 degrees Celsius

2. Cut the nectarines in half and remove stones. Using small sharp knife, cut away centres to make a shallow cavity approximately 3 cm across, then finely chop the cut away centres and reserve.

3. Combine the white chocolate, amaretti biscuits, coconut and reserved nectarine flesh in a bowl, then stir in the softened butter and egg yolk and combine well.

4. Place nectarines cut side up, in a roasting pan and divide coconut mixture among cavities, mounding it slightly.

5. Bake in the oven for 25 minutes or until nectarines are soft and filling is light golden.

6. Serve the stuffed nectarines, hot or warm, with a dollop of thick cream or crème fraiche.