Fresh Nectarines Drizzled With a Raspberry Orange Sauce

1. 1

   Slice the fruit in half and remove the pit.

2. 2

   Form the cream cheese into a ball to fit inside the nectarine, it should be slightly larger than the original pit.

3. 3

   Place in one half of the fruit, brush the fruit with the lemon juice to prevent browning if not serving right away.

4. 4

   Puree the raspberries, press threw a strainer, stir in the liquer and taste for sweetness, if necessary add some icing sugar and mix well.

5. 5

   When ready to serve, spoon the puree onto the plate, place half the fruit with the cream cheese onto the puree.

6. 6

   Now place the other half of the nectarine so that it is slightly overlapping on top.

7. 7

   Drizzle with a little of the raspberry puree and sprinkle with icing sugar and garnish with the mint.

8. 8

   Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.