Prep 3 mins
Cook 5 mins
From Swedish chef Tina Nordstrom.: "Nectarines are wonderfully meaty and sweet. To combine them with roasted almonds and served with ice cream is a dessert worthy of a queen."
- 6 nectarines
- 29.58 ml sugar
- 29.58 ml butter
- 1 lemon, juice of
- 118.29 ml roasted sliced almonds
- vanilla ice cream
- Cut the nectarines into wedges.
- Melt the butter and sugar in a saucepan. Mix in the nectarines and pour in the lemon juice. Bring it to a boil, then lower the heat to medium. You want to completely dissolve the sugar and cook the nectarines until they soften, about two minutes. Mix in the almonds.
- Serve warm with the ice cream.
Very yummy! I served this over Breyer's low fat vanilla bean ice cream. What a treat.
Very nice dessert! I too would reduce the lemon juice a smidge. The toasted almonds are a very tasty touch. I bought sliced almonds and toasted them in a dry frying pan over medium heat, stirring them to ensure even browning. I took them off the heat when they were a light brown. Thanks for posting!
I loved it. So, easy to make and much more healthier than the bottled syrups . I halfed the recipe. Next time I'll reduce the lemon juice, cause I would prefer it a little sweeter. Thanks for sharing a great dessert. Made it for ZWT 3.