Here's a great way to bake fruit with coconut and cacao nibs.
½ cup desiccated coconut ¼ cup coconut sugar 1½ Tbsp cocoa nibs (or cocoa powder) Finely grated rind small lemon ¼ tsp ground cinnamon Few grates fresh nutmeg 100ml (3-4 fl oz) fruity dry white wine 6 peacherines, nectarines or peaches, ripe but firm Butter or grated chocolate for the top
1 Preheat oven to 180°C (350°F). In a bowl mix coconut, coconut sugar, cocoa nibs or cocoa powder, lemon zest, cinnamon and nutmeg.
2 Cut fruit in half through their natural indentations, then pull apart and extract stones. Transfer to a shallow baking dish lined with baking (parchment) paper, cut side up. Put a teaspoonful of coconut mixture in the cavity of each piece of fruit. Top with a small pat of butter or a little grated chocolate. Spoon wine over the top of the fruit.
3 Bake for 20-30 minutes or until the top is crisp and the fruit tender.