Ingredients: (Serves 4)
4 small white nectarines, halves, stone removed
1 punnet blackberries
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon vanilla bean extract
1 rosemary sprig
¼ cup roasted hazelnuts
¼ cup roasted pistachios
1 tablespoon white sesame seeds, toasted
1 teaspoon brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cardamon
100g mascarpone
Method:
- Preheat oven to 200°C (fan-forced). Toss nectarines, blackberries, honey, oil and vanilla in a large bowl until evenly coated. Transfer to a lined roasting dish and bake for 15-20 minutes or until fruit has started to soften and colour. Discard rosemary prior to serving.
- Meanwhile, place hazelnuts and pistachios in a small mortar and pestle. Bash and grind until a coarse texture forms. Stir through brown sugar, cinnamon and cardamon.
- Serve warm fruit topped with a dollop of mascarpone and a sprinkle of dukkah.
