Baked Nectarines with Coconut and Milk Chocolate

Fruit adapts beautifully to being cooked on its own, is easy to prepare, and tastes delicious. This recipe for Baked Nectarines is simple yet impressive and makes the most of the delicious summer stonefruit. Serves 6.

6 (about 800gm) nectarines
50 gm milk chocolate, finely chopped
50 gm coconut macaroons, finely chopped

25 gm (1/3 cup) shredded coconut
30 gm soft butter
1 egg yolk, lightly beaten

Cut nectarines in half and remove stones. Using a small sharp knife, cut away centres to make a shallow cavity approximately 3cm across, then finely chop pieces of nectarine flesh and reserve.

Combine chocolate, macaroons, coconut and reserved nectarine flesh in a bowl, then stir in butter and egg yolk and combine well.

Place nectarines, cut-side up, in a roasting pan and divide coconut mixture among cavities, mounding it slightly. Bake at 180C for 25 minutes or until nectarines are soft and filling is light golden. Serve nectarines, hot or warm, with optional double cream.

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