Almond florentines
Create exquisite almond florentines by baking your own nutty biscuits. Keep them light as a feather with the delicate touch of egg whites and a sprinkle of icing sugar.
Roasted stone fruits
Serves 6 - 8
Easy
Prep:
Cook:
Bake peaches, nectarines and apricots in Italian Marsala wine, honey and butter and serve warm with ice cream
Skip to ingredients
- 3 peacheshalved, stoned and cut in chunky wedges
- 3 nectarineshalved, stoned and cut in chunky wedges
- 6 apricotshalved and stoned
- 400ml marsala
- 2 tbsp honey
- 50g butter
Nutrition: per serving (8)
- kcal174
- fat5g
- saturates3g
- carbs16g
- sugars16g
- fibre0g
- protein2g
- salt0.1glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Toss all the fruits into a snug ovenproof dish or roasting tin. Pour over the Marsala, drizzle over the honey and dot with the butter. Roast for 30 mins until the fruits are juicy and tender but not mushy. Serve warm with their juices, scoops of ice cream and florentines (see Goes well with...).
