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Honey Glazed Nectarines with Raspberry Coulis
250 g Raspberries
45 ml Sieved icing sugar
15 ml Clear honey
10 ml Lime juice
Zest of 1 lime
85 g Marzipan
60 ml Pouring single cream
Place raspberries in a processor or liquidiser and puree. Sieve to remove pips and add icing sugar to sweeten.
Halve nectarines and remove stones. Arrange, cut side up, in a shallow ovenproof dish.
Mix together honey, lime juice and zest. Brush over cut surface of the nectarines.
Grill under a preheated medium grill for 5 minutes to warm through.
Divide marzipan into 8 pieces. Roughly form into rounds and use to stuff the stone cavities of the nectarines. Return to a low grill for approximately 3 minutes until the marzipan colours lightly.
To serve, spoon the raspberry sauce onto individual plates and swirl in a little cream. Place the warm nectarines in the sauce.
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