Ingredients
(For six people).
For the filling:
- 6 medium ripe nectarines
- 4 tablespoons butter
- ¼ cup sugar
- 1 tablespoon corn starch
- ¼ cup orange juice
- 1 natural vanilla stick
- ¼ teaspoon ground cinnamon
- Pinch of salt
For the sponge topping:
- ¾ cup flour (try brown rice)
- ½ cup sugar
- 1 teaspoon and ½ teaspoon of impeller
- Salt
- 4 tablespoons melted butter
- Zest of half a lemon
Prepared by
- To begin, heat the oven to 190ºC and a large frying pan where we will cook the nectarines. Melt the butter and add the nectarine cut into eight segments, the sugar, the vanilla, the orange juice with the dissolved starch and the cinnamon. When it is slightly browned, remove it from the heat and transfer it to a roasting pan.
- On the other hand, in a bowl we mix all the ingredients of the topping and mix for a couple of minutes until everything is well integrated. Cover the fruit with this dough and place the tray in the oven at the same temperature at which it was heated for 40 – 45 minutes, or until the surface is golden brown.
- Serve when lukewarm or cooled and if you want you can serve it with vanilla, yogurt or cheese ice cream.
Recipe by chef Mateo Sierra for “Buenas hasta el hueso”.
