Summary

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)

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Instructions

1. Filling:
2. 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.
3. Preparation:
4. 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.
5. 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.
6. Ferment:
7. Bake in the preheated oven at 260 ° until a golden-yellow crust is formed.
8. Arrange on decorated plates, decorate with chocolate sauce and serve.
9. Variations:
10. I have also successfully filled sour apples and canned peaches with it.