Seriously, how good does this look?! I didn’t think any breakfast could top our traditional Christmas Day breakfast of champagne-soaked peaches with brioche & cream, but this one definitely comes close. I saw a photo of it on Pinterest a little while ago when I was on holiday & I couldn’t wait to make it when we came back home! To say it’s easy & ridiculously delicious would be the understatement of the year.
Here’s what you’ll need (serves 4):
A few sprigs of thyme
2 Tbsp honey
1 Tbsp icing sugar
1 vanilla pod or 1 tsp vanilla extract
4 large or 8 small slices sourdough
You’ll need to preheat your oven for the nectarines to 180 degrees, line a baking tray & halve your nectarines. Now, a note here, it’s best if you use ripe nectarines however the ones I had were a little unripe so I just roasted them a little longer & they were perfectly sweet & juicy.
Now sprinkle with your sprigs of thyme. You can use as many as you want for this recipe, up to you if you want to eat them later but they impart the most beautiful flavour onto the nectarines even if you leave them on the plate later.
Now drizzle with a liberal helping of honey – Manuka honey from New Zealand is my favourite, extra antibacterial properties! Pop those nectarines into the oven & leave them to cook a little while your mascarpone comes to room temperature. If your nectarines are ripe, they’ll only need around 20 minutes in the oven – I left my slightly firm nectarines in for a good half an hour.
Now sift the icing sugar onto the mascarpone – definitely don’t skip this step, you want to make sure there’s no clumps of icing sugar in your mascarpone mix.
Now add in your vanilla extract. I always buy one that still has the little black vanilla seeds in it – it’s always more fragrant & flavourful!
Now mix it! Mix it good! You only need to mix it with a spoon – if the mascarpone is at room temperature it will soft enough.
When your nectarines are almost done, start toasting your sourdough slices. I found this lovely small loaf at my local Woolworths of all places!
Now it’s time to pull those nectarines out of the oven, they should look lovely & roasted with the honey turned a dark golden colour. Layer your hot sourdough toast with mascarpone & then top with the nectarine halves.
Watch the mascarpone start melting into the sourdough toast from the heat of the nectarines & breathe in that deliciously sweet smell…
I want to experiment with different fruits & layers with this breakfast & I’ll be sure to keep you updated! But, in the meantime, take another look at these ^^ Gosh they look so mouthwateringly good!