{"id":122605,"date":"2025-02-10T06:59:56","date_gmt":"2025-02-09T20:29:56","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/?p=122605"},"modified":"2025-02-10T06:59:56","modified_gmt":"2025-02-09T20:29:56","slug":"roasted-nectarines-and-blackberries-with-mascarpone-and-dukkah","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/lifestyle\/roasted-nectarines-and-blackberries-with-mascarpone-and-dukkah\/","title":{"rendered":"Roasted nectarines and blackberries with mascarpone and dukkah"},"content":{"rendered":"\n

Ingredients: (Serves 4)<\/strong>
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
\u00bc cup roasted hazelnuts
\u00bc cup roasted pistachios
1 tablespoon white sesame seeds, toasted
1 teaspoon brown sugar
\u00bd teaspoon ground cinnamon
\u00bc teaspoon ground cardamon
100g mascarpone<\/p>\n\n\n\n

Method:<\/strong><\/p>\n\n\n\n

    \n
  1. Preheat oven to 200\u00b0C (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.<\/li>\n\n\n\n
  2. 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.<\/li>\n\n\n\n
  3. Serve warm fruit topped with a dollop of mascarpone and a sprinkle of dukkah.<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

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