- 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
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.