Baked Nectarines in Raspberry Sauce
- 4 ripe nectarines, halved and stone removed
- 8 amaretti cookies
- 8 teaspoons amaretto liqueur
- 1 pint raspberries
- 1 tablespoon sugar
Preheat the oven to 375 degrees F. Using a small teaspoon, take each nectarine half and scrape away any pith from where the pit was removed.
Put the cookies into the bowl of a food processor and pulse to make small crumbs. Place the cookie crumbs into a small bowl, add the liqueur, and mix with a fork. Fill the nectarine halves with the mixture and place in an oven-proof dish. Bake for 15 to 20 minutes.
Press the raspberries through a fine sieve to remove the seeds. Heat the resulting juice in a small saucepan and stir in the sugar; simmer over medium heat for 7 minutes, or until the sauce has thickened. Drizzle a little raspberry sauce on each plate and place 2 nectarine halves on top. Serve.
In Great Taste, Evelyn H. Lauder, 2006