A perfect no-hassle dessert for a hot summer’s day. Seasonal fruit is baked with sweet Pedro Ximenez sherry and the fragrance of lavender or rosemary to become deeply and muskily flavoured. This is delicious simply served with with pouring or whipped cream.
Servings - 4
2 nectarines, halved and stoned
4 figs, halved
150ml Pedro Ximenez sherry
2 heads of edible lavender (or 1 sprig of rosemary)
1 tbsp caster sugar
Preheat the oven to 200C.
Put the fruit halves into a baking dish. Drizzle over the sherry, nestle the lavender (or rosemary) in amongst the fruit, and sprinkle over the sugar.
Bake for 30 mins, basting fruit halfway through. The fruit should be tender and caramelised on top. If it isn’t, finish under a hot grill. When the fruit is ready, baste it again with the syrup in the baking dish and then set aside to cool.
Serve each person with one half of nectarine, two halves of fig, and any remaining syrup drizzled over.
(This recipe first featured for Borough Market.)