Grilled nectarines with mascarpone and hazelnuts


  • 4 nectarines
  • 4 tbsp cane sugar
  • 400 g mascarpone
  • 100 g condensed milk
  • 1/2 vanilla pod
  • 1 cup multigrain ciambelline (Italian ring-shaped, sweet crunchy biscuits)
  • 50 g toasted hazelnuts
  • 30 g butter + extra to finish
  • 90 g honey
  • cinnamon powder
  • thyme


Using an electric whisk, whisk the mascarpone with the condensed milk and vanilla seeds. When the mixture is frothy, place in the fridge.

Melt the butter over a very low heat. In a bowl, mix the ciambelline biscuits with the hazelnuts, roughly chopped, and the honey, then add the butter. Amalgamate and transfer the mixture onto a baking tray lined with baking paper. Bake at 175°C for 10 minutes, then leave to cool.

Cut the nectarines in half, remove the stone and place the halves on a baking tray. Sprinkle with the cane sugar mixed with the cinnamon and add 1 knob of butter to the centre of each. Grill until the surface is slightly caramelised.

Serve the nectarines warm or cold, with a tablespoonful of mascarpone mixture, the crunchy ciambelline biscuits and a few small thyme leaves.

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