Best Baked Nectarines With Greek Yogurt And Honey Recipes

Roasted Nectarines With Labneh, Herbs, and Honey image

Provided by Sabrina Ghayour

Yield Serves 4-6

Number Of Ingredients 9

4 large ripe nectarines, halved and stoned
Olive oil, for drizzling
500g labneh, or Greek yogurt strained in a cheesecloth bag overnight
Generous handful of toasted flaked almonds
1 heaped teaspoon dried wild oregano
1 heaped teaspoon pul biber chilli flakes
2 tablespoons clear honey
Handful of mint leaves, stacked, rolled up together and finely sliced widthways into thin ribbons
Maldon sea salt flakes and freshly ground black pepper

Steps:

Preheat the oven to 425°. Line a large baking tray with baking paper.
Place the nectarine halves cut side up on the prepared tray, then drizzle each with a little olive oil and season generously with pepper. Bake for 25-30 minutes until the edges of the fruit are browned and the flesh is cooked through and tender. Remove from the oven and leave to cool.
Select a large platter and spread the labneh or strained Greek yogurt all over the surface, then arrange the roasted nectarines on top. Drizzle with a little olive oil, season with a little salt and sprinkle over the toasted flaked almonds, followed by the oregano and pul biber. Drizzle all over with the honey and, finally, scatter over the mint ribbons. Take to the table to serve.

Rustic Honey Baked Nectarines image

Provided by gailanng

Categories Dessert

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 7

3 ripe nectarines, cut in half
1 sheet parchment paper
3 teaspoons brown sugar
1 teaspoon vanilla extract or 1 teaspoon scraped out a vanilla pod
3 tablespoons honey
6 tablespoons Greek yogurt
honey

Steps:

Set oven temp to 350 degrees.
Remove stones and place cut nectarines on the parchment paper in an oven proof dish or pan facing up. (The parchment may be molded into a black iron skillet, large enough to hold the peaches and may be served straight from the pan.) Drizzle honey, vanilla and sprinkle brown sugar over the top.
Bake for 15 minutess, scoop up the juices from the bottom of the pan and coat nectarines and bake for an additional 15 minutes or until golden and sticky. Serve with yoghurt, drizzled with honey.

Nutrition Facts : Calories 221.8, Fat 0.7, SaturatedFat 0.1, Sodium 3.4, Carbohydrate 55.5, Fiber 3.7, Sugar 49.6, Protein 2.4

Baked Yogurt with Tropical Fruit Compote image

Provided by Food Network

Categories dessert

Time 1h50m

Yield 6 servings

Number Of Ingredients 15

1 cup sour cream
1 cup creme fraiche
1/4 cup sweetened condensed milk
1 vanilla bean, halved and seeds scraped
1 vanilla bean, halved and seeds scraped
6 tablespoons honey
2 cups diced fresh pineapple
1 cup mango puree
1/2 cup diced dried mango
1/2 cup diced dried papaya
1/2 cup diced banana
1/2 cup brown sugar (not packed)
1/2 cup granulated sugar
1 vanilla bean, halved and seeds scraped
Edible flowers, for garnish, optional

Steps:

For the baked yogurt: Preheat the oven to 275 degrees F.
Whisk the sour cream, creme fraiche, condensed milk and vanilla seeds in a medium bowl. Divide the honey among six 4-ounce ovensafe glass ramekins or jelly jars. Divide the sour cream mixture evenly among the ramekins and bake until just set, about 20 minutes. Refrigerate until chilled, at least 30 minutes.
For the tropical fruit compote: Combine the pineapple, mango puree, dried mango, dried papaya, bananas, brown sugar, granulated sugar and vanilla seeds in a medium saucepan. Bring to a boil, lower to a simmer and cook until the juices are thick and the fruit is translucent, about 30 minutes. Cool until warm, 20 to 30 minutes.
To serve: Top each baked yogurt with a heaping spoon of the tropical fruit compote and an edible flower and serve.