Preheat the oven to 180°C. Place the nectarines skin-side down in a roasting tin. Heat the light brown sugar and water in a saucepan over a low heat, stirring until the sugar has dissolved. Add the cinnamon sticks, star anise seeds, vanilla pod and muscadel. Simmer to infuse the flavours, about 10 minutes. Sprinkle the ground cinnamon and dark brown sugar over the nectarines, drizzle with a little of the sauce and bake for 10 – 15 minutes. Heat the grill and place the nectarines under the grill to brown slightly for a couple of minutes. Serve hot with ice cream and the remaining sauce. Garnish with rose geranium or mint. To drink: Go for a chilled, dry cider like Savannah.Baked nectarines
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