Ingredients:
• Arrange the nectarine halves, withthe cut side facing upwards, in ashallow flameproof dish.
• Put the ricotta in a small mixingbowl. Stir in the sugar.
• Using a teaspoon, spoon equalamounts of the mixture into thehollow of each nectarine half.Sprinkle with the star anise.
• Cook under a medium-hot grill for6–8 minutes until the nectarines are hot. Serve warm.
- 4 ripe nectarines, halved
- and stoned
- 100g/4oz ricotta cheese
- 1 tablespoon Demerara sugar
- 1⁄2 teaspoon ground star anise,
- to decorate
• Arrange the nectarine halves, withthe cut side facing upwards, in ashallow flameproof dish.
• Put the ricotta in a small mixingbowl. Stir in the sugar.
• Using a teaspoon, spoon equalamounts of the mixture into thehollow of each nectarine half.Sprinkle with the star anise.
• Cook under a medium-hot grill for6–8 minutes until the nectarines are hot. Serve warm.
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