Roast Nectarines with Almond Crisp - Serves 4 Ingredients 4 x nectarines 50g unsalted butter, chilled and cubed 75g crunchy amaretti biscuits 25g toasted flaked almonds 2 tbsp plain flour 2 tbsp light brown soft sugar 3 tbsp half fat creme fraiche Method Preheat the oven to 170C fan, gas mark 3. Halve and stone the nectarines. Melt 10g butter and brush some over the inside of a baking dish that will hold the nectarine halves. Add the fruit, cut side up, and brush the tops with butter. Pour 3 tbsp water into the base of the dish. In a mixing bowl, crush the amaretti biscuits. Stir in the flaked almonds, flour, sugar and a pinch of salt. Then use your fingers to rub the chilled, cubed butter into the mixture to form a rough crumble. Pile the crumble on top of the fruit and bake for 15-20 minutes until golden and crisp. Cool for 5 minutes and serve with a spoon of creme fraiche.