Juicy stone fruit baked in sticky balsamic blaze topped with crushed biscotti and organic white chocolate

Juicy stone fruit baked in sticky balsamic blaze topped with crushed biscotti and organic white chocolate

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  • 6
  • Easy
  • Fat conscious
  • 10 minutes
  • 20 minutes
  • Pierre Jourdan Cuvée Reserve Non-Vintage

Ingredients

  • ½ cup La Prima Glassa Balsamica Blaze
  • 6 ripe nectarines, rinsed
  • 2 100g slabs organic white chocolate
  • 1 x 200 g bag almond biscotti

Cooking Instructions

Preheat the oven to 180°C.

Spoon the balsamic blaze over the ripe nectarines, on a baking tray. Bake for 15 to 20 minutes, or until the nectarines are slightly plump and sticky, turning occasionally to coat in the thick balsamic blaze.

Melt the white chocolate until smooth.

Crush the almond biscotti until chunky. Top the nectarines with the biscotti and a good dollop of white chocolate.

Serve immediately.

Per serving: 1874.5 kJ, 7.1 g protein, 18.5 g fat, 59.1 g carbs
TASTE’s take:
Take one bottle of balsamic vinegar...and transform it in three glamorous ways using these quick-to-the-table recipes.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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