Prep time:
30 minutes
Cooking time:
10 - 15 minutes
Level of Difficulty:


4 white nectarines or peaches
200 g palm sugar
200 ml coconut milk
10g ginger
½ tsp salt
50 g caster sugar


Grate or thinly slice the palm sugar. Place with the ginger, coconut milk and salt in a small to medium sized saucepan and bring to the boil, reduce and simmer for a further 10 minutes then strain.

Pre heat the oven to 220˚C on CircoRoast, run a knife around the centre of the nectarines then twist to separate from the core. Place onto a universal tray with baking paper underneath and lightly dust with the caster sugar then roast for 15 minutes on level 3. Drizzle with the coconut syrup.

This recipe is great served with icecream and a sprinkle of chopped nuts.

Authors Bio:

Warren is a chef with over 20 years of cooking experience, ranging from Michelin Star Restaurants to 5 star Hotels. He is highly passionate about embracing technology to create food that is visually stunning, tasty and packed with a whole lot of nutritional goodness.

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