Roasted nectarine, mató cheese and palm honey, an easy dessert with fruit
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Total: 20 min Diners: 4
An oven, some nectarines, spices from the pantry, a little molasses or honey and a fresh cheese type mató will be your best allies for this easy recipe with fruit perfect for summer. In fact, all you need is a good seasonal fruit, which here in Spain could be peaches, apricots or apricots, and a good combination of spices, among which today we find turmeric and black pepper. Then, the rest is done by the fruit itself and the sweet touch of molasses, which can always be substituted by honey, and the freshness of the fresh cheese that ends up on top. I used a mató cheese, but any of the style, more or less acidic and more or less granulated, depending on the tastes of each.
Of course, if you do not want to turn on the oven because it is too hot you can cook the nectarines on the grill, once passed through the spices with a drop of olive oil they are cooked on the grill (they will never be as tender inside) and the molasses and cheese are put at the last moment. Although if you can turn on the oven, all the better. If you like nectarines, think that we will get a texture similar to that of peaches in syrup, not the same texture that we get in raw crepes of crème brûlée and nectarine, but something more similar to the puff pastry tart, nectarine and nuts or peach and rosemary galette. Also, if you like these fruits, do not forget to try adding a little peach to your daily gazpacho, that you should always have in the fridge, because you will see that it gives an incredible point to your favorite summer cold soup.
This easy recipe can evolve throughout the year with other fruits. It would also be great with figs but also with pears, apples and even pumpkin. It keeps well in the fridge losing a bit of texture although I will always recommend you to give it a touch of microwave to warm it up a bit before enjoying. The cheese, of course, is always put at the last moment just before serving along with some mint leaves or a little bit of dill that, being optional, give a very cheerful counterpoint to the whole thing.
How to make roasted nectarine with honey and mató
Ingredients
. Nectarines, 4 pcs Palm honey, 4 teaspoons Turmeric, 1/2 teaspoon Black pepper, 1/2 teaspoon Extra virgin olive oil, 1 tablespoon Fresh Mató type cheese, 4 tablespoons Fresh mint
Step 1
Preheat the oven to 200 ºC and wash the nectarines very well. Prepare a tray suitable for the oven, with a little background because it will bring out juiciness the whole.
Step 2
Split the nectarines in half with a knife, skirting around the stone. Turn then in opposite direction the two halves and separate. We need to use nectarines that are not too overripe and not too firm, at their middle point so that we can easily remove the stone. We will be left with a pitted half on one side and a pitted half on the other side.
Step 3
Carefully and expertly remove the bone from the half that had it. Arrange all the halves with the hollow side up on the tray.
Step 4
Mix the molasses with the oil and spices very well, until everything is integrated.
Step 5
Fill the hole in the nectarines with the mixture and a little more on top. Bake in the oven for about 15 minutes, until the nectarines begin to brown slightly. Let cool at room temperature.
Step 6
At serving time, with the help of your fingers or a fork, crumble a little of the fresh cheese you are going to use and place it on top of the nectarines. Finish with some mint leaves that will give an interesting counterpoint.
