Best 2 Baked Nectarines With Greek Yogurt And Honey Recipes

**Baked Nectarines with Greek Yogurt and Honey: A Delightful Summer Treat**

As the summer sun ripens the nectarines to perfection, it's time to indulge in a delectable dessert that captures the essence of this seasonal fruit. Baked nectarines, with their caramelized exterior and tender, juicy flesh, are a symphony of flavors that dance on the palate. Perfectly complemented by creamy Greek yogurt and a drizzle of honey, this dessert is a symphony of flavors and textures. Whether you're seeking a light and refreshing after-dinner treat or a delightful snack to satisfy your sweet cravings, this recipe promises an explosion of taste that will leave you wanting more. This article not only features the classic baked nectarines recipe but also offers variations that cater to diverse preferences. From a delightful vegan option to a decadent ice cream sundae, there's something for every palate to savor.

Let's cook with our recipes!

ROASTED NECTARINES WITH LABNEH, HERBS, AND HONEY

Roasted Nectarines With Labneh, Herbs, and Honey image

Is it a salad? Is it a dessert? The truth is, I just don't know. Fruity, savory, crunchy, spicy and sweet: the kind of combination that simply cannot fail to please.

Provided by Sabrina Ghayour

Categories Summer Nectarine Quick & Easy Roast Vegetarian Yogurt Soy Free Wheat/Gluten-Free snack Appetizer Lunch Honey Fruit

Yield Serves 4-6

Number Of Ingredients 9

Ingredients

4 large ripe nectarines, halved and stoned
Olive oil, for drizzling
500g labneh, or Greek yogurt strained in a cheesecloth bag overnight
Generous handful of toasted flaked almonds
1 heaped teaspoon dried wild oregano
1 heaped teaspoon pul biber chilli flakes
2 tablespoons clear honey
Handful of mint leaves, stacked, rolled up together and finely sliced widthways into thin ribbons
Maldon sea salt flakes and freshly ground black pepper

Steps:

Preheat the oven to 425°. Line a large baking tray with baking paper.
Place the nectarine halves cut side up on the prepared tray, then drizzle each with a little olive oil and season generously with pepper. Bake for 25-30 minutes until the edges of the fruit are browned and the flesh is cooked through and tender. Remove from the oven and leave to cool.
Select a large platter and spread the labneh or strained Greek yogurt all over the surface, then arrange the roasted nectarines on top. Drizzle with a little olive oil, season with a little salt and sprinkle over the toasted flaked almonds, followed by the oregano and pul biber. Drizzle all over with the honey and, finally, scatter over the mint ribbons. Take to the table to serve.

BAKED YOGURT WITH TROPICAL FRUIT COMPOTE

Baked Yogurt with Tropical Fruit Compote image

Provided by Food Network

Categories dessert

Time 1h50m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 cup sour cream
1 cup creme fraiche
1/4 cup sweetened condensed milk
1 vanilla bean, halved and seeds scraped
1 vanilla bean, halved and seeds scraped
6 tablespoons honey
2 cups diced fresh pineapple
1 cup mango puree
1/2 cup diced dried mango
1/2 cup diced dried papaya
1/2 cup diced banana
1/2 cup brown sugar (not packed)
1/2 cup granulated sugar
1 vanilla bean, halved and seeds scraped
Edible flowers, for garnish, optional

Steps:

For the baked yogurt: Preheat the oven to 275 degrees F.
Whisk the sour cream, creme fraiche, condensed milk and vanilla seeds in a medium bowl. Divide the honey among six 4-ounce ovensafe glass ramekins or jelly jars. Divide the sour cream mixture evenly among the ramekins and bake until just set, about 20 minutes. Refrigerate until chilled, at least 30 minutes.
For the tropical fruit compote: Combine the pineapple, mango puree, dried mango, dried papaya, bananas, brown sugar, granulated sugar and vanilla seeds in a medium saucepan. Bring to a boil, lower to a simmer and cook until the juices are thick and the fruit is translucent, about 30 minutes. Cool until warm, 20 to 30 minutes.
To serve: Top each baked yogurt with a heaping spoon of the tropical fruit compote and an edible flower and serve.

Tips:

Choose ripe nectarines: Look for nectarines that are fragrant and slightly soft to the touch. Avoid nectarines that are too hard or have bruises.
Pit the nectarines carefully: Use a sharp knife to cut around the pit of the nectarine. Be careful not to cut too deeply, as this can make the nectarines difficult to handle.
Bake the nectarines until they are tender: The nectarines should be soft and slightly caramelized when they are done baking. This usually takes about 20-25 minutes.
Serve the nectarines warm or cold: Baked nectarines can be served warm or cold. They are delicious on their own or topped with Greek yogurt, honey, or granola.

Conclusion:

Baked nectarines with Greek yogurt and honey is a simple and delicious dessert that can be enjoyed all summer long. The nectarines are roasted until they are soft and caramelized, and then topped with creamy Greek yogurt and a drizzle of honey. This dessert is a perfect balance of sweet and tart, and it is sure to please everyone at your table.