4 nectarines or peaches
2 tbsp light brown sugar
60g unsalted butter
2 tbsp maple syrup
2 tsp NOMU Sweet Rub
Juice of ½ an orange
250ml Greek yoghurt, to serve
Maple syrup, to drizzle
100g flaked almonds, toasted
Carefully halve the nectarines and remove the pips. Sprinkle the flesh side with light brown sugar.
In a deep non-stick frying pan, melt the butter over medium heat. Place the sugar-coated nectarines flesh-side down onto the melted butter and fry until nicely caramelized. Turn the peaches over and add the maple syrup, NOMU Sweet Rub and orange juice to the pan. Place the lid on and allow to simmer for 10 minutes until the nectarines are warm and just cooked through and the sauce has reduced to a delicious syrup.
Remove from the pan and serve with a generous dollop of Greek yoghurt, drizzled with maple syrup and sprinkled with toasted almonds.
4 nectarines or peaches
2 tbsp light brown sugar
60g unsalted butter
2 tbsp maple syrup
2 tsp NOMU Sweet Rub
Juice of ½ an orange
250ml Greek yoghurt, to serve
Maple syrup, to drizzle
100g flaked almonds, toasted
Carefully halve the nectarines and remove the pips. Sprinkle the flesh side with light brown sugar.
In a deep non-stick frying pan, melt the butter over medium heat. Place the sugar-coated nectarines flesh-side down onto the melted butter and fry until nicely caramelized. Turn the peaches over and add the maple syrup, NOMU Sweet Rub and orange juice to the pan. Place the lid on and allow to simmer for 10 minutes until the nectarines are warm and just cooked through and the sauce has reduced to a delicious syrup.
Remove from the pan and serve with a generous dollop of Greek yoghurt, drizzled with maple syrup and sprinkled with toasted almonds.
4 nectarines or peaches
2 tbsp light brown sugar
60g unsalted butter
2 tbsp maple syrup
2 tsp NOMU Sweet Rub
Juice of ½ an orange
250ml Greek yoghurt, to serve
Maple syrup, to drizzle
100g flaked almonds, toasted
Carefully halve the nectarines and remove the pips. Sprinkle the flesh side with light brown sugar.
In a deep non-stick frying pan, melt the butter over medium heat. Place the sugar-coated nectarines flesh-side down onto the melted butter and fry until nicely caramelized. Turn the peaches over and add the maple syrup, NOMU Sweet Rub and orange juice to the pan. Place the lid on and allow to simmer for 10 minutes until the nectarines are warm and just cooked through and the sauce has reduced to a delicious syrup.
Remove from the pan and serve with a generous dollop of Greek yoghurt, drizzled with maple syrup and sprinkled with toasted almonds.
4 nectarines or peaches
2 tbsp light brown sugar
60g unsalted butter
2 tbsp maple syrup
2 tsp NOMU Sweet Rub
Juice of ½ an orange
250ml Greek yoghurt, to serve
Maple syrup, to drizzle
100g flaked almonds, toasted
Carefully halve the nectarines and remove the pips. Sprinkle the flesh side with light brown sugar.
In a deep non-stick frying pan, melt the butter over medium heat. Place the sugar-coated nectarines flesh-side down onto the melted butter and fry until nicely caramelized. Turn the peaches over and add the maple syrup, NOMU Sweet Rub and orange juice to the pan. Place the lid on and allow to simmer for 10 minutes until the nectarines are warm and just cooked through and the sauce has reduced to a delicious syrup.
Remove from the pan and serve with a generous dollop of Greek yoghurt, drizzled with maple syrup and sprinkled with toasted almonds.
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