Baked Rosemary & Nutmeg Nectarines

Baked Rosemary & Nutmeg Nectarines

Baked Rosemary & Nutmeg Nectarines, At the Kitchen Table by Megan Davies. Photography by Clare Winfield.

At the Kitchen Table by Megan Davies

Influenced by nostalgic meals and cooking for loved ones, Megan Davies has written this book for the eco-minded home cook.

She includes invaluable tips on how to make ingredients stretch; from potato peel chips to pickled cucumber and beets. Megan also features ways to turn leftovers into a new meal, such as a Roasted Fennel, Chive, and Dill Pasta Bake or Frittata, both from a leftover Raw Fennel, Chive, and Dill Salad. Multi-tasking recipes include brunch and late-night dishes such as Bircher Pancakes and Sweet Potato Baked Eggs.

Suppers for Sharing that can be scaled up to feed a crowd or down for a more intimate occasion range from Roasted Squash with Almonds and Tarragon to the best Roast Chicken recipe with Pan Pastry Croutons (plus, of course, ways to use up any uneaten chicken!)

From On the Side accompaniments and stunning Sweet Things such as Pot Luck Tarte Tatin this collection of ingenious recipes will give you all the inspiration you need to help run a more sustainable home kitchen, reduce your carbon footprint, and make the sort of small changes at home that can make a big difference to our world.

At the Kitchen Table: Simple, low-waste recipes for family and friends is available at Amazon.com and Indigo.ca.


Baked Rosemary & Nutmeg Nectarines

Rosemary and fruit is a joy. Nutmeg is such a warming spice, one that I think works wonderfully with the summery sweet tang of a nectarine, mellowed by baking in the oven. These are great quick desserts for guests, or brilliant for weekend breakfasts too.

SERVES 4

TIME 30 minutes

5 sprigs fresh rosemary

4 ripe nectarines, halved and stoned/pitted

¼ whole nutmeg

2 tablespoons soft light brown sugar

a pinch of sea salt

1 tablespoon olive oil

Greek yogurt, to serve

Preheat the oven to 180°C fan/200°C/400°F/Gas 6.

Lay the rosemary sprigs on a small baking dish, and top with the nectarines, cut-side up.

Finely grate a dash of nutmeg over each halve, then sprinkle the sugar on top, followed by a small pinch of sea salt. Drizzle over the olive oil and transfer to the top shelf of the preheated oven. Let bake for 25-30 minutes, until lightly coloured and very soft.

Serve with Greek yogurt, porridge or rice pudding. Store any leftovers in an airtight container in the fridge for up to 3 days.

Swap ins: Use peaches or plums instead of nectarines. Try thyme instead of rosemary and ground cinnamon instead of nutmeg.

Leftovers: Lovely served with my rice pudding (see page 135) or chilled and served on a cheeseboard instead of quince jelly.

Recipe reprinted with permission from Ryland, Peters & Small.

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