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Rooibos and vanilla nectarines with nut sprinkle

Rooibos and vanilla nectarines with nut sprinkle

Try this recipe using any stone fruit, and get creative with different types of tea.

  • Serves 4
  • Less than 45 minutes


  • ¼ cup (60ml) warm rooibos tea
  • 1 tsp (5ml) honey + extra for serving
  • ½ tsp (3ml) vanilla seed paste
  • 6 nectarines
  • ½ packet (50g) toasted almonds, chopped
  • Low-fat plain yoghurt, for serving


  1. Preheat oven to 180°C.
  2. Mix rooibos tea, honey and vanilla together.
  3. Line a 6-cup muffin pan with 15cm square sheets of baking paper.
  4. Place nectarines in paper and divide tea between muffin cups.
  5. Gather ends of the kitchen paper and twist at the top to close.
  6. Bake for 10-20 minutes, depending how ripe fruit is, until soft but not mushy.
  7. Sprinkle nectarines with almonds, drizzle with honey and serve with yoghurt on the side.
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