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Nectarines with almond praline and ice cream

Nectarines with almond praline and ice cream

Use any stone fruit you like!

  • Serves 6
  • Less than 30 minutes


  • Almond praline:
  • 1½ packets (150g) toasted flaked almonds
  • 1 cup (250ml) sugar
  • ½ cup (125ml) water
  • For serving:
  • 6 scoops ice cream
  • 1 packet (100g) toasted almond flakes
  • 6 nectarines, halved


  1. Place toasted flaked almonds on a lined baking tray. Heat sugar and water, stirring until sugar is dissolved.
  2. Use a wet pastry brush to brush down any sugar.
  3. Bring to the boil and cook until the liquid darkens to a rich caramel colour (be careful not to burn it).
  4. Pour over the nuts in the baking tray, tilting tray to spread. Cool to harden, then break into shards.
  5. Roll ice cream scoops in toasted almond flakes.
  6. Grill the nectarine halves until well charred.
  7. Serve topped with ice-cream balls and almond brittle.
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