After a long day at work I thought it would be worth sharing a little treat with you. Since the beginning of February I have really been watching what I’m putting in my mouth – I’ve swapped the ever so delicious steak pies from Morrisons for a decent bowl of cous cous or an even tastier plate of homemade chilli con carne and my favourite Snickers has been replaced by bananas and raspberries. It actually ain’t that bad, let me tell ya! Now what’s really, extremely, mouth-wateringly tasty are my baked nectarines topped with raspberries.
PS: The beautiful silver plated vintage butter knife is from I Just Love It (click HERE) – I’m currently obsessed with vintage cutlery and am on a mission to buy sets. Yes, whole sets. In plural. Just wait and see.
- nectaries (halved & pitted)
- vanilla extract
- brown sugar (or regular will do if you’re short on the brown one)
Prep time: 5Cook time: 30Total time: 35Yield: as many as you like!