Nectarine & Raspberry Crisps

Just a quick little something to go with your tea or coffee, made from leftover nectarines and raspberries. Although you could use any fruit you like, really. This is adapted from an old recipe out of Prima magazine.

I haven’t made these in a very long time, but today I felt like baking without wanting to go the whole hog after a day at work – hence the ready-made puff pastry – and not wanting to let the fruit go to waste.

Nectarine & Raspberry Crisps

puff pastry
nectarines
raspberries
sliced almonds
sugar
apricot jam
icing sugar

Preheat oven to 220°C (fan).

Cut out rounds from your puff pastry. Put onto a baking sheet, and prick each round with a fork.

Cut nectarines into slices and arrange on the puff pastry rounds together with the raspberries. Make sure to leave about ½ – 1 cm around the edges.

Sprinkle with sliced almonds and sugar. [Although I have to say due to the small surface area I rather arranged the almonds on the fruit than sprinkled them.] Bake for 10 minutes, until the edges around the fruit have risen slightly and the puff pastry is golden.

Remove from oven, brush with jam, then leave for a few minutes. Dust with icing sugar.

These crisps are equally good warm or cold. The puff pastry has a little more bite once they’re cooled down. However, as with many baked goods, it’s always delicious to have one straight out of the oven.

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