Baked nectarine and raspberry cream pots

Serves: 6 - Time:

Baked nectarine and raspberry cream pots

This is so easy and so delicious. Juicy ripe nectarines and raspberries are baked with a little cream, sugar and vanilla pods. You can serve the pots warm from the oven but I think they are better left at room temperature for a couple of hours. This is based on a recipe by the late Michael Smith who used to cook marvellous puddings. I’m sure I remember him cooking on Pebble Mill at One-those of a certain age will remember it well, along with the Galloping Gourmet and Robert Carrier recipe cards that my mother used to collect. Happy days…


  • 4 ripe nectarines
  • 150g raspberries
  • 55g soft brown sugar
  • 2 vanilla pods
  • 300ml double cream
  • 4 large or 6 small amaretti biscuits, crumbled
Baked nectarine and raspberry cream pots


  1. Heat the oven to 200˚c, fan oven 180˚c, mark 6. Halve the nectarines and remove the stones. Cut into quarters (or eighths if they are large) and peel off the skins. Divide the slices between 6 ramekins and dot the raspberries over the nectarines.
  2. Sprinkle the sugar evenly over the fruit. Cut each vanilla pod into 3 pieces and place a piece in each ramekin. Pour the cream over the fruit. Bake in the oven for about 20 minutes or until the nectarines feel soft. Leave to cool for about 1-2 hours at room temperature. Just before serving sprinkle the amaretti crumbs over the top of each ramekin.
Baked nectarine and raspberry cream pots