Fruity Stuffed Nectarines
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
4 ripe but firm nectarines or peaches 140 g/5 oz blueberries 115 g/4 oz fresh raspberries 150 ml/5 fl oz freshly squeezed orange juice 1-2 tsp clear honey, or to taste 1 tbsp brandy (optional) 200 ml/7 fl oz low fat Greek- style yogurt 1 tbsp finely grated orange rind.
1 Preheat the oven to 180°C/350°F/Gas Mark 4. Cut the nectarines in half, remove the stones then place in a shallow ovenproof dish. 2 Mix the blueberries and raspberries together in a bowl and use to fill the hollows left by the removal of the nectarine stones. Spoon any extra berries around. 3 Mix together the orange juice and honey, and brandy if using, in a small bowl and pour over the fruit. Blend the yogurt with the grated orange rind in another bowl and leave to chill in the refrigerator until required. 4 Bake the berry-filled nectarines for 10 minutes, or until the fruit is hot. Serve with the orange-flavoured yogurt.
calories per nectarine 84