1 nectarine per person
alcohol of choice, eg Cognac, Amaretto etc
Halve the nectarines and remove the stone.
Place on a tray or shallow dish, cut side upwards.
With a teaspoon, drizzle each half with honey and then with the alcohol.
High rack, highest temperature setting until the fruit is browning round the edges and sizzling.
Serve with cream or ice cream.
Tip. If the nectarine halves won't stand level on the tray, use scrunched up aluminium foil to make little beds to support the fruit.
Peaches can also be used for this dish.
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Boozy does it for me - sounds delicious.
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