6 South African nectarines, sliced
75g caster sugar, plus 2 tbsp extra
1 tsp vanilla extract
100g plain flour
50g cold butter, chopped
40g desiccated coconut
40g flaked almonds
25 – 30 minutes
- Preheat oven to 180°C, fan oven 160°C, Gas Mark 4 .
- Place the nectarines, sugar and vanilla into a shallow 28cm-round ovenproof dish and toss to coat.
- Place the extra 2 tbsp sugar and flour in a bowl and mix to combine. Add the butter and use your fingertips to rub it into the flour mixture. Add the coconut and almonds and stir to combine.
- Spoon on top of the nectarine mixture, spreading it out evenly. Bake for 25-30 minutes or until golden and crisp. Serve warm with cream or ice-cream.
Recipe created by Reuben Riffel, head chef at Reuben’s Restaurant, Franschhoek, South Africa