Caramelised nectarines with homemade yoghurt curd

Nici Wickes' pairs golden caramelised nectarines with homemade yoghurt curd in this beautifully simple recipe. Roasting stone fruit until it’s slightly singed in places is a gorgeous way to eat it

By Nici Wickes
  • 15 mins preparation
  • 20 mins cooking
  • 4 hrs marinating
  • Serves 4
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This recipe first appeared in New Zealand Woman's Weekly.
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Caramelised nectarines
  • 8 nectarines, quartered and pitted
  • 2 tablespoon brown or demerara sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup pistachios, toasted
Homemade yoghurt curd
  • 2 cup plain Greek yoghurt
  • 1 teaspoon lemon zest


Caramelised nectarines
  • 1
    Preheat oven to 250°C.
  • 2
    Toss the fruit with the sugar in a large bowl. Pour into an oven-proof pan and roast until the sugar starts to caramelise and the fruit burns in places. Add the vanilla and give the nectarines a quick toss.
  • 3
    Spoon the stone fruit into individual bowls, drizzling over the pan juices.
  • 4
    Top with a little yoghurt curd and the pistachios.
Homemade yoghurt curd
  • 5
    Line a bowl with muslin or a thin tea towel and pour in the yoghurt. Sprinkle over the zest. Gather up the cloth edges and tie. Suspend the pouch over the bowl (I use a long-handled wooden spoon) and place in the fridge. Drain for about four hours or overnight. It will become nice and thick.


  • Serve warm as a stunning dessert or chill for a decadent breakfast.

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