Do you prefer peaches or nectarines? I’m a nectarine girl. Peaches are okay, but I can do without the fuzz.
We get beautiful nectarines in British Columbia. They are one of my favourite fruits, but the season is relatively short. I really should can some this year!
To celebrate this special fruit, I decided to make a simple baked nectarine. If you are a peach person, you can make a baked peach. The method is the same.
The recipe is very simple. First, you grab a bunch of ripe nectarines…
Next, you cut them in half and lay them in a baking dish and drizzle coconut oil and coconut palm sugar on top…
The next step is very important. You MUST add water to the baking dish. This is especially important if you are using a glass baking dish. If you don’t add liquid when cooking in a glass dish, you run the risk of it shattering. Ask me how I know.
Finally, you put the dish in a 375F oven and let the nectarines bake for 30 minutes. They should be tender and golden.
You can serve them with non-dairy yogurt, ice cream or coconut whipped cream but they are delicious on their own. You can have them for breakfast or for a snack.
If you have a major sweet tooth, you can also drizzle maple syrup on top after cooking. I won’t judge.
- 3 ripe nectarines or peaches
- 2 tbsp coconut oil
- 2 tbsp coconut sugar
- 1-1.5 cup water
- Preheat oven to 350F
- Cut the nectarines in half and remove the pits
- Place the nectatines in a baking dish
- Drizzle with coconut oil
- Sprinkle with coconut sugar
- Pour water in to baking dish so that there is ½ inch of water in the pan
- Bake for 30 minutes
- Serve warm