For the nectarines

  • 2 ripe nectarines
  • 2 tsp vegetable oil
  • 100g ricotta cheese
  • 1 tsp honey
  • ½ tsp vanilla extract

For the crumble

  • 60g old-fashioned oats
  • 20g salted butter
  • 2 tbsp light brown sugar
  • 30g pecans, roughly chopped


  1. 1

    Cut the nectarines in half and remove the pits, then brush the cut sides with vegetable oil. Grill on a barbecue or in a grill pan cut side down over the highest heat. Cook until charred underneath, then flip and grill on the other side for 30 seconds.

  2. 2

    Mix the ricotta, honey and vanilla extract together. Set aside.

  3. 3

    Place the oats in a dry frying pan and toast over a high heat, stirring often, until they smell nutty. Add the butter, sugar and pecans to the pan and stir. Once the butter has melted, turn the heat down to medium-low and continue to cook the mixture for 2 minutes while stirring constantly. Decant into a bowl.

  4. 4

    Serve the warm grilled nectarines with the ricotta mixture and a few tbsp of the pecan crumble.

Nutritional Details

Each serving provides
  • Energy 1231kj 294kcal 15%
  • Fat 17.0g 24%
  • Saturates 6.3g 32%
  • Sugars 17.3g 19%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 754kj/180kcal

Each serving provides

27.2g carbohydrate 1.7g fibre 7.4g protein

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