Desserts

Baked stone fruit with pistachios

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

3 tablespoons reduced-fat spread

4 nectarines or peaches, halved, stonepitXs removed

50g pistachios, roughly chopped

4 tablespoons soft brown sugarlight brown cane sugarX

¼–½ teaspoon ground cinnamon

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Instructions

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1 Preheat oven to 200°C. Lightly grease a baking dish, using a little spread, large enough to fit 8 nectarine or peach halves.

2 Place stone fruit in baking dish, skin-side down. Dot with remaining spread. Sprinkle with pistachios, sugar and cinnamon.

3 Bake for 10-15 minutes until pistachios are lightly browned. Serve.

Serving suggestion

Low-fat yoghurt

Nutrition Info (per serve)

Calories 206 cal

Kilojoules 860 kJ

Protein 4 g

Total fat 12 g

Saturated fat 2 g

Carbohydrates 20 g

Sugar 20 g

Dietary fibre 3 g

Sodium 40 mg

Calcium 40 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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