Carsten`s Gratinated Marzipan Cloud on Rum – Nectarine
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 nectarine (s), yellow
- 50 g marzipan
- 50 g cream cheese
- cream
- sugar
- 1 teaspoon cornstarch
- Maple syrup
- Rum, unblended from the Caribbean
- Sauce (chocolate sauce)
Print Recipe
Pin Recipe Instructions
- Filling:
- Puree the marzipan with cream cheese and enough cream to make a firm but spreadable paste. Mix in the cornstarch and add sugar to taste.
- Preparation:
- Halve the nectarines, remove the core and peel. Cut a footprint on each half. Pour some rum into a plate and place the nectarine halves in the rum with the core opening facing down. Wait approx. 5 minutes and then brush the nectarines with maple syrup.
- Then place the nectarines with the opening facing up on a greased tray and pour the rum that remains on the plate into the core holes. A few drops are enough. Put 2 teaspoons of the filling on each half.
- Ferment:
- Bake in the preheated oven at 260 ° until a golden-yellow crust is formed.
- Arrange on decorated plates, decorate with chocolate sauce and serve.
- Variations:
- I have also successfully filled sour apples and canned peaches with it.
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