Ingredients
- 4 soft
- 40 ml sweet sherry
- 38 gr brown sugar
- 14 gr butter
Cut nectarines in half, remove stones and place, cut side up, on baking sheet. Divide butter among halves, placing little in each cavity. Add 1 teaspoon each Sherry and brown sugar to cavity of each nectarine half. Broil 4 to 15 cm from heat source until topping is bubbly and fruit softened, about 5 minutes. Formatted by Lynn Thomas.