Nectarines with Basil Mascarpone Cream

Ingredients

• 6 nectarines
• 170 ml cloudy apple juice
• 2 tbsp raw cane sugar (40 g)
• 5 stems basil
• 0.5 Organic lemon
• 200 g mascarpone
• 2 tbsp milk (3.5% fat)
• 2 tbsp honey

Instructions

1. 1.

   Wash the nectarines, halve them, pit them, and place them cut‑side down in a baking dish. Mix apple juice and sugar, pour over the nectarines, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 25–30 minutes.

2. 2.

   Meanwhile wash the basil, pat dry, pinch off leaves, set aside a few small leaves for garnish, and chop the rest. Rinse the lemon hot, dry‑rub it, grate the zest, and squeeze out the juice.

3. 3.

   Whisk mascarpone with milk, 2 tbsp lemon juice, and 1 tbsp honey. Fold in chopped basil and stir until smooth.

4. 4.

   Arrange the baked nectarines cut‑side up on four plates, drizzle with the syrup from the dish, sprinkle some lemon zest over them, add a dollop of basil‑mascarpone cream to each, drizzle with honey, and garnish with the reserved basil leaves.