Directions:
- Preheat the oven to 375 degrees.
- To make the filling, cream the butter with 2 tablespoons of the sugar. Add the egg yolk and the salt and beat until fluffy. Beat in the orange liqueur, the chopped nuts and sponge cake crumbs.
- Butter a 2-quart baking dish. Arrange the nectarines in the dish, cut side up. Fill the cavity of each nectarine with stuffing. Drizzle the wine over and around the nectarines, sprinkle the nectarines with the remaining 2 tablespoons of sugar and bake until the fruit is tender, about 30 minutes.
- Serve warm with creme anglaise or creme fraiche.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199.57 Kcal (836 kJ) | ||
| Calories from fat | 95.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.56g | 16% | |
|---|---|---|---|
| Cholesterol | 46.46mg | 15% | |
| Sodium | 54.67mg | 2% | |
| Potassium | 261.79mg | 6% | |
| Total Carbs | 21.14g | 7% | |
| Sugars | 9.57g | 38% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 4.11g | 8% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 28.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 178.34 Kcal (747 kJ) | ||
| Calories from fat | 84.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.43g | 16% | |
|---|---|---|---|
| Cholesterol | 41.52mg | 15% | |
| Sodium | 48.85mg | 2% | |
| Potassium | 233.93mg | 6% | |
| Total Carbs | 18.89g | 7% | |
| Sugars | 8.55g | 38% | |
| Dietary Fiber | 2.07g | 9% | |
| Protein | 3.68g | 8% | |
| Vitamin C | 3.6mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 4% | |
| Calcium | 25.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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