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🍰 Oven Nectarines with Fresh Basil Cream

386 kcal · 30 min · 4 servings

Ingredients

• 6 Nectarines
• 170 ml cloudy apple juice
• 2 tbsp raw cane sugar (40 g)
• 5 sprigs Basil
• 0.5 Organic Lemon
• 200 g Mascarpone
• 2 tbsp Milk (3.5% fat)
• 2 tbsp Honey

Instructions

1. 1. Wash the nectarines thoroughly.
2. 2. Cut the fruits in half and remove the pit.
3. 3. Place the nectarine halves in an ovenproof dish with the cut side facing down.
4. 4. Mix the apple juice with the sugar in a small bowl.
5. 5. Pour the apple juice and sugar mixture evenly over the nectarines.
6. 6. Preheat the oven to 200 degrees Celsius (180 degrees Celsius for fan-assisted or gas mark 3).
7. 7. Bake the nectarines in the oven for 25 to 30 minutes.
8. 8. Wash the basil under running water.
9. 9. Shake the greens dry.
10. 10. Pluck the leaves from the stems.
11. 11. Set aside a few small, intact leaves for decoration.
12. 12. Finely chop the rest of the basil.
13. 13. Rinse the lemon under hot water and dry it thoroughly.
14. 14. Grate the lemon peel finely.
15. 15. Squeeze the juice from the lemon.
16. 16. Mix the mascarpone with the milk.
17. 17. Add two tablespoons of lemon juice to the mascarpone mixture.
18. 18. Add one tablespoon of honey.
19. 19. Stir the cream until smooth and well combined.
20. 20. Set the cream aside for a moment.
21. 21. Take the baked nectarines out of the oven.
22. 22. Turn the nectarine halves over so the cut side faces up.
23. 23. Distribute the nectarines onto four plates.
24. 24. Drizzle the juice from the baking dish over the fruits.
25. 25. Sprinkle some lemon zest over them.
26. 26. Place a dollop of the basil mascarpone cream on each nectarine.
27. 27. Drizzle a little honey over the cream.
28. 28. Garnish the dish with the reserved basil leaves.

Nutrition per serving

• kcal: 386
• Protein: 4 g · Fett/Fat: 21 g · Carbs: 45 g