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Nectarines Baked with Chocolate Amaretti Topping

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5 December 2017 BY Julie Biuso
SERVES: 6

Nectarines Baked with Chocolate Amaretti Topping

Amaretti are bitter-sweet crunchy almond biscuits. Cocoa makes the topping very dark, but it gives a gorgeous flavour to the amaretti topping.

Ingredients
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¾ cup coarsely crushed amaretti biscuits ¼ cup caster (superfine granulated) sugar 4 Tbsp cocoa powder 100ml (3-4 fl oz) fruity dry white wine 6 medium-sizes peaches, or 12 smallish nectarines or apricots, ripe but firm Plain unsweetened yoghurt, whipped double cream or vanilla ice cream for serving

Method
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1 Put the amaretti biscuits in a bowl with the sugar. Sieve the cocoa powder over, then add 2 tablespoons of the wine and stir together.

2 Cut fruit in half through their natural indentations, twist, then pull apart and extract stones. Lay fruit in a shallow baking dish lined with baking (parchment) paper, cut side up. Put a teaspoonful of the mixture in the cavity of each half piece of fruit, then top with a small pat of butter. Pour the remaining wine over the top of the fruit.

3 Bake in an oven preheated to 180°C (350°F) for 20-30 minutes, or until the fruit is tender. Serve warmish with yoghurt, cream or ice cream.

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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