Maple Wood-Fired Nectarines with Nut Praline

Charred nectarine wedges drizzled with maple syrup, topped with shattered nut praline and a scoop of vanilla ice cream. This is the perfect dessert when your pizza oven is winding down - the praline cooks first using the residual heat, and the nectarines need just a few minutes of direct flame to caramelise. The combination of smoky fruit, sweet maple, and crunchy praline is outstanding, and the whole thing comes together in the time it takes to clear the dinner plates.

Ingredients

Nut Praline

• 250g caster sugar
• 175g mixed nuts (almonds and pistachios work well)

Nectarines

• 4 nectarines, cut into wedges
• 2 tbsp maple syrup
• Zest of 1 lime
• Vanilla ice cream, to serve

Method

1. Use the residual heat after your main meal - no need for the wood to be flaming hot.
2. Place the caster sugar in a cast-iron dish and put it in the oven. Let it melt slowly until golden and runny - about 20 minutes. Shake the pan occasionally but do not stir while it melts.
3. Remove the pan carefully and stir in the mixed nuts. Pour the praline onto a baking sheet lined with parchment and leave to cool and harden.
4. Add a little wood to bring the flame back up. Place the nectarine wedges in the now-empty pan and cook until browned and charred at the edges.
5. Pour the maple syrup over the nectarines, toss gently, and cook for 2 more minutes.
6. Serve in bowls with broken pieces of praline, a scoop of vanilla ice cream, and a grating of lime zest.