A lovely box of summer stone fruit arrived at my place the other day: gorgeous, ripe, organic nectarines from a nearby farm. There is nothing better than freshly picked summer fruit. It’s like you can taste the sunshine in your mouth! Perfectly soft and sweet, with the most incredible aroma.
We’ve been enjoying them all week (for breakfast, in salads, etc.) and I put a few in the freezer for smoothies later, since they’re starting to get a little too ripe, and although they’re perfect just as they are I decided to bake a few of them with some butter and cinnamon. It was a great decision.
Cinnamon and nectarine are a really nice pairing. These baked nectarines are perfect as a light dessert served with ice cream or yogurt and if you like it a little sweeter, a drizzle of honey. They’re also delicious on top of your morning oatmeal, with chopped nuts and seeds.
Nectarines are an excellent source of antioxidant vitamins, minerals and fibre. They’re high in beta-carotene/vitamin A, which promotes healthy skin and eyes, immune-boosting vitamin C, and potassium, which is important for metabolism, aids in protein synthesis and helps with digestion of carbohydrates.
Cinnamon has some pretty impressive health benefits for such a little spice. It has strong anti-fungal properties, anti-clotting effects on the blood, it helps to stabilize blood sugar, and it is a good source of manganese, calcium and fibre.
Baked Nectarines with Cinnamon Butter
Preheat oven to 180C. Line a baking sheet with foil. Halve nectarines and place skin side down on baking sheet. Brush with melted butter and sprinkle generously with cinnamon. Add a little water to the bottom to prevent sticking and bake for 30 mins.