Baked nectarines with port make a lovely, summery dessert that's both easy and elegant. A little scoop of vanilla ice cream wouldn't go amiss here, either.

Ingredients

• 3 tablespoons unsalted butter
• 1/2 cup ruby or tawny port
• 1/3 cup honey
• Pinch ground nutmeg
• Pinch of kosher salt
• 4 large nectarines, halved and pitted, or substitute peaches or plums
• Vanilla ice cream or whipped cream, for serving

Instructions

• Preheat the oven to 400°F (200°C) and position a rack in the center position.
• Place the butter in an 11-by-7-inch (28-by-18-cm) or 9-by-13-inch (23-by-33-cm) baking dish and transfer it to the oven until the butter melts, 2 to 3 minutes.
• Remove the baking dish from the oven and add the port, honey, nutmeg, and salt and stir to combine. Arrange the fruit, cut-side down, in the baking dish. Return to the oven and bake until the nectarines are just tender, about 15 minutes. Turn the nectarines over and baste with the juices in the dish. Continue to bake until the nectarines are very tender and have released some of their juices, 5 to 10 minutes longer. If you prefer the juices in the pan to be more syrupy before you spoon them over the nectarines, pour the juices into a pan and gently simmer until thickened.
• Serve the nectarines warm with the juices spooned over the top alongside a big scoop of ice cream or whipped cream.

Recipe from No Dash of Gluten