Nectarines with apricots and chocolate cinnamon wafers

Name: Nectarines with apricots and chocolate cinnamon wafers
Cook time: 30 min
Ingredients: 6 large ripe nectarines, halved and stoned; 4 ripe apricots, halved and stoned; 55g caster sugar; 30g ground hazelnuts; 300g ricotta; 2 tbsp icing sugar; For the chocolate cinnamon wafers; 1 tsp ground cinnamon; 100g shortbread biscuits; 75g dark chocolate, melted

Lynne Mullins

October 19, 2011

Nectarines with apricots and chocolate cinnamon wafersNarelle Autio

Time:< 30 mins

Now is the time to enjoy both the fragrance and the flavour of intensely sweet nectarines. Keep it simple - just give them a stylish escort. They are a perfect match for champagne, ice-cream, mascarpone, brown sugar or honey.

Ingredients

6 large ripe nectarines, halved and stoned
4 ripe apricots, halved and stoned
55g caster sugar
30g ground hazelnuts
300g ricotta
2 tbsp icing sugar
For the chocolate cinnamon wafers
1 tsp ground cinnamon
100g shortbread biscuits
75g dark chocolate, melted

Method

For the chocolate cinnamon wafers
Crumb cinnamon and biscuits in a food processor until fine, add melted chocolate and mix well. Place mixture between two sheets of baking paper and, using a rolling pin, roll very thinly into a rectangle about 20 x 24cm. Remove top sheet and, using a sharp knife, mark 8 rectangles (approx 5 x 8cm). Replace paper and freeze until firm (10-15 minutes) or until required.
Place nectarines and apricots, cut side up, on a foil-lined baking tray and sprinkle with sugar and hazelnuts. Cook under a hot grill for about 5 mins or until fruit is warmed through.
Combine ricotta and icing sugar in a small bowl and mix well.
To serve
Serve warm fruit with a dollop of ricotta and the chocolate wafers on the side.