The faster 800: Baked nectarines with blackberries

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The faster 800: Baked nectarines with blackberries

By Dr Claire Bailey & Justine Pattison

Published: | Updated:

A favourite: easy to make, can be served warm or cold. It makes a lovely breakfast with yoghurt and a sprinkling of sugar-free granola.

SERVES 4

PREP 5 mins

COOK 40 mins

PER SERVING 102 cals

PROTEIN 3g CARBS 15g FAT 2.5g FIBRE 4g

4 ripe nectarines or peaches, halved and stoned

150g fresh or frozen blackberries

2 tbsp flaked almonds (around 15g)

  • Preheat the oven to 200C/ 180C fan/gas 6.
  • Place the nectarine or peach halves in a small, shallow ovenproof dish or tin, cut side up. Sprinkle over 6 tablespoons of cold water. Scatter over the blackberries and the flaked almonds. Cover the dish with foil and bake for 30 minutes.
  • Remove the foil and bake for a further 5-10 minutes, or until the almonds are lightly toasted and the nectarines are very soft.
  • Serve warm or cold with full-fat Greek yoghurt (20 cals per tablespoon) or crème fraîche (57 cals per tablespoon).

COOK’S TIP

Raspberries can substitute for blackberries, and tinned ripe pears, halved and cored, for the nectarines. Defrosted frozen berries are fine to use.