nespole al forno
for 6
1 kg nespole
2 vanilla pods
4 tablespoons caster sugar
120 ml brandy
juice of 1 lemon
crème fraîche to serve
Preheat the oven to 160°C/325°F/Gas 3.
Cut the nespole in half and take out the centre stones. These are encased in a tough skin which needs to be pulled away from the flesh of the fruit.
Slit the vanilla pods lengthways and scrape out the seeds. Mix these with the caster sugar.
Place the nespole, cut side up, in an ovenproof dish. Spoon a little of the vanilla sugar mixture on to each fruit. Sprinkle a few spoonfuls of brandy over, squeeze over the lemon juice, and bake in the preheated oven for 45 minutes.
Serve with crème fraîche and a little more brandy over the fruit.