Baked White Nectarines with Redcurrant Sauce

The lovely Indian summer weather has brought out the last of this year's crop of nectarines, including the beautiful white flesh ones.   Simply baked, with butter (or dairy-free spread) and redcurrant jelly, this is a really quick and easy pudding, and the perfect goodbye to summer days....  If I were being pretentious, I'd describe the sauce as a redcurrant coulis, but I won't!

Baked Nectarines

Baked Nectarines with Redcurrant Sauce

fresh nectarines – 1.5 per person, approx

small quantity butter (or dairy free spread)

1 jar (approx) redcurrant jelly

Heat the oven to 180 deg C, cut up the nectarines, and put a small blob of butter in each.  Bake for 10 minutes, then add a teaspoon of redcurrant jelly before returning to the oven for another 5 minutes or so.

In a small pan, melt and simmer some of the redcurrant jelly, whisking to remove the lumps. 

Remove from the oven, arrange on a plate and pour over the redcurrant sauce.  Serve hot with ice cream.