Baked nectarines with port. Quite possibly the easiest—and booziest—dessert you’ll make all summer long.
Baked nectarines with port may just be the easiest yet most elegant dessert you make this summer. The ripe stone fruits are gently roasted and basted in a buttery spiced port sauce until they’re spectacularly tender and juicy. We can’t think of a more fitting end to a summer meal, especially when topped with ice cream. In the unlikely event that you have leftovers, go ahead and top them with yogurt and call it breakfast.–Angie Zoobkoff
Baked Nectarines With Port
- Quick Glance
- 10 M
- 40 M
- Serves 4 to 6
- 3 tablespoons unsalted butter (1 1/2 ounces or 43 g)
- 1/2 cup ruby or tawny port (120 ml)
- 1/3 cup honey (113 g)
- Pinch of ground nutmeg
- Pinch of kosher salt
- 4 large nectarines, halved and pitted (about 1 1/2 pounds or 680 g), or substitute peaches or plums
- Vanilla ice cream or whipped cream, for serving
- 1. Preheat the oven to 400°F (200°C) and position a rack in the center position.
- 2. Place the butter in an 11-by-7-inch (28-by-18-cm) or 9-by-13-inch (23-by-33-cm) baking dish and transfer it to the oven until the butter melts, 2 to 3 minutes.
- 3. Remove the baking dish from the oven and add the port, honey, nutmeg, and salt and stir to combine. Arrange the fruit, cut-side down, in the baking dish. Return to the oven and bake until the nectarines are just tender, about 15 minutes. Turn the nectarines over and baste with the juices in the dish. Continue to bake until the nectarines are very tender and have released some of their juices, 5 to 10 minutes longer. If you prefer the juices in the pan to be more syrupy before you spoon them over the nectarines, pour the juices into a pan and gently simmer until thickened.
- 4. Serve the nectarines warm with the juices spooned over the top alongside a big scoop of ice cream or whipped cream.