Nectarines with apricots and chocolate cinnamon wafers

Author:: Lynne Mullins
Time:: < 30 mins
Difficulty:: Medium

Now is the time to enjoy both the fragrance and the flavour of intensely sweet nectarines. Keep it simple - just give them a stylish escort. They are a perfect match for champagne, ice-cream, mascarpone, brown sugar or honey.

Nectarines with apricots and chocolate cinnamon wafers

Photo: Narelle Autio

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Ingredients

6 large ripe nectarines, halved and stoned
4 ripe apricots, halved and stoned
55g caster sugar
30g ground hazelnuts
300g ricotta
2 tbsp icing sugar
For the chocolate cinnamon wafers
1 tsp ground cinnamon
100g shortbread biscuits
75g dark chocolate, melted

Method

For the chocolate cinnamon wafers

Crumb cinnamon and biscuits in a food processor until fine, add melted chocolate and mix well. Place mixture between two sheets of baking paper and, using a rolling pin, roll very thinly into a rectangle about 20 x 24cm. Remove top sheet and, using a sharp knife, mark 8 rectangles (approx 5 x 8cm). Replace paper and freeze until firm (10-15 minutes) or until required.

Place nectarines and apricots, cut side up, on a foil-lined baking tray and sprinkle with sugar and hazelnuts. Cook under a hot grill for about 5 mins or until fruit is warmed through.

Combine ricotta and icing sugar in a small bowl and mix well.

To serve

Serve warm fruit with a dollop of ricotta and the chocolate wafers on the side.

Course:: Dessert

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