Photo: Jennifer Soo
- 750g nectarines, a mixture of yellow and white, ripe but firm
- 2 tbsp caster sugar
- 200g amaretti biscuits
- 40g unsalted butter
- 2 eggs
- 20g unsalted butter for greasing oven dish
Remove nectarines from stones and cut flesh into 3cm chunks. Place in a large mixing bowl with caster sugar. Crush amaretti biscuits into pieces and add to nectarines.
Dice 40g of butter, straight from the fridge, into 1cm pieces and mix with nectarines. Beat eggs and fold into mixture. Grease an ovenproof dish with remaining butter and fill with nectarine mixture. Place in a preheated 180C oven, on the middle rack, for an hour or until the top has browned. Remove and cool a little before serving.
- Cuisine - Italian
- Course - Dessert