A lot of folks might go with dates and/or bananas. I don’t care for bananas and I usually use dates in a raw application, so I wanted to bake a whole fruit that I liked to eat on its own merits. And what I had was a very ripe nectarines.
Usually a baked fruit recipe will call for sugar, and I think it helps break down the fruit and release juices, but it isn’t absolutely necessary, especially starting with a very sweet fruit. So I simply topped it with a little bit of sea salt (to help with that chemical reaction), a drizzle of coconut oil, and a pinch of cinnamon to trick the palate into tasting “sweet.”
Baked at 350Â°F for 30 minutes, after which it is tender and juicy and a little bit browned.
I enjoyed it with a dollop of unsweetened plain Greek-style almond yogurt for a lovely creaminess. It’s definitely sweet, but not too heavy or cloying, plus it required almost no actually effort. No mixing bowl! Practically no measuring! Easy!