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1
Preheat the oven to 375F.
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2
Put 8 of the nectarine halves, cut sides down, in a glass baking dish just large enough to hold them in one layer and roast them in the oven for 20 minutes, or until they are softened.
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3
While the nectarines are roasting, chop the remaining 2 nectarines halves, in a non-stick skillet cook them over moderate heat, stirring frequently, for 5 minutes, or until they are very soft, and in a blender or food processor puree them.
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4
In a heavy saucepan melt 3/4 cup of the sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel.
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5
Working carefully and quickly, stir in the cream, the nectarine puree, and the lemon juice, stirring until the sauce is combined well.
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6
Keep the caramel sauce warm.
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7
Line an 8-inch cake pan with foil and in it spread the hazelnuts in one layer.
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8
In another heavy saucepan melt the remaining 1/2 cup sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel.
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9
Working quickly, pour the hot caramel over the hazelnuts.
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10
Let the hazelnuts praline cool completely and chop it into small pieces.
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11
Put 2 roasted nectarine halves, cut sides up, in each of 4 compotes and top each serving with about 2 tablespoons of the caramel sauce and 1 tablespoon of the praline.
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12
Garnish each serving with some of the raspberries and some of the mint sprigs and serve the remaining caramel sauce and praline separately.
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13
Toast the hazelnuts in one layer in a baking pan in a reheated 350F.
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14
oven for 10 to 15 minutes, or until they are colored lightly and the skins blister.
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15
Wrap the nuts in a kitchen towel and let them steam for 1 minute.
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16
Rub the nuts in the towel to remove as much of the skins as possible and let them cool.
