- 1/2 cup Love'n Bake Almond Paste
- 1/3 cup granulated sugar
- 1/2 stick (2 ounces) unsalted butter
- 2 eggs
- 1 Tablespoon orange zest
- 1 cup fresh bread crumbs, about 3 to 4 slices country bread with the crusts trimmed
- 6 nectarines
Apricots, peaches, plums and nectarines lend themselves to baking. The oven's heat brings out their rich aromas. Fresh breadcrumbs give the filling a light tender texture. The filling is made by grinding sliced bread in a food processor. Crumbs from a plain white or butter cake would also be delicious but you might like to reduce the sugar to 1/4 cup to compensate for the added sweetness. Select ripe fruits for the best flavor. Heavy gauge ceramic ovenware from Emile Henry makes great bakeware because it conducts a slow steady heat into foods. In the case of these nectarines, the steady heat help cook the fruit gently while the crust browns. Delicious straight from the oven, these baked stuffed nectarines keep in the refrigerator for a day or two and can be reheated before serving. 1. Preheat the oven to 375 degrees F. Grease a 10-inch square ceramic baking dish such as that made by Emile Henry. 2 . Beat the Love'n Bake Almond Paste and sugar in a mixer or food processor until evenly blended. Beat in the butter then the eggs. Stir in the orange zest and bread crumbs. 3. Halve the nectarines. Remove the pits and place them in the prepared pan. Fill the cavity in each nectarine with a generous tablespoon or two of the filling. (There is enough filling for 6 to 8 nectarines depending on their size. Leftover filling will keep for 3 to 4 days if refrigerated.) 4. Bake uncovered until the fruit is soft and the filling evenly browned, about 45 to 50 minutes. 5. Serve warm with whipped cream, yogurt or ice cream. ABOUT LOVE'N BAKE The Love'n Bake line of fine baking ingredients was created by American Almond Products Company, which has been a leading manufacturer of artisan-quality baking ingredients for professionals since 1924. The Love'n Bake product line consists of: Almond Paste, Marzipan, Hazelnut Praline, Poppy Seed Filling, Pistachio Paste, Prune Lekvar, and Almond, Chocolate and Cinnamon "Schmear" Fillings.