Baked Vanilla Cardamom Nectarines is such an straightforward and savory dessert! Nectarine halves are baked with butter, brown sugar and spices and topped with a scoop of vanilla ice cream and a kitchen-made granola. Serves 4 to 8 depending.

Need a Short and Straightforward dessert? I’ve got you.

In this method, nectarines are baked with butter, brown sugar, earthy spices and served warm with cool and creamy ice cream. It doesn’t get much better than that.

I remember when I first made this dish, I didn’t have much time before I had to get the girls off the school bus (they’re 24 and 21 years old now 🥲) so I quickly grabbed the four nectarines I had left in my fruit bowl and devised a plan to bake them in the oven and top with ice cream. After school snack? Dessert before dinner? Who cares! Fast forward 13 years and while I still like to serve these baked vanilla cardamom nectarines with ice cream, I’ve since discovered that I like a little bit of kitchen-made granola sprinkled over top because it adds savory texture and crunch.

This is summer heaven in a bowl.

To Make These Baked Vanilla Cardamom Nectarines Set out:

nectarines – Use slightly firm yet not overly-ripe fruit. Can substitute with peaches.
light brown sugar – Lends sweetness and subtle caramel-like flavor.
cardamom (ground) – Slightly citrusy with notes of mint and pepper.
cinnamon (ground) – Lends distinct warm and woodsy flavor.
nutmeg (ground) – Warm, aromatic with subtle hints of clove.
orange juice – Adds a subtle citrus note without overpowering the natural taste of the fruit.
vanilla bean paste – Or substitute with pure vanilla extract.
unsalted butter – Lends richness and flavor.

for serving (optional):

ice cream – Vanilla or butter pecan ice cream.
granola – Use kitchen-made or store-bought. I like to use this honey almond granola.
fresh rosemary – Adds a subtle pine-like or woodsy flavor with notes of lemon, pepper and sage which works well with the nectarines. (optional)

Preheat your oven to 350°F (or 180°C).

Start by running your knife around 4 nectarines, like you would an avocado. Remove the pit, I used a spoon but you could use your fingers too.

Make The Brown Sugar Mixture:

In a small bowl, measure and add 2 tablespoons light brown sugar, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg.

Mix well until combined and set off to the side.

Make The Vanilla Orange Juice:

Then, to 1/2 cup of orange juice add 1 teaspoon vanilla bean paste or pure vanilla extract.

Stir well to incorporate.

Bake The Nectarines:

In a baking dish or nonstick pan, pour in the vanilla orange juice and place the nectarines cut-side up in the pan.

Then evenly sprinkle about 1 teaspoon of the spiced sugar over top and into the center of the nectarines and dot with a piece of butter. Slide the pan onto the middle rack of your preheated oven for 30 minutes – rotating the pan halfway through baking.

I wish you could smell this!

Once baked, brush the buttery brown sugar mixture that has collected in the center of the nectarines over the cut side of the nectarine.

Truly I could only eat these like this and be content.

However, adding 2 nectarine halves per bowl and top it with a scoop of vanilla ice cream is way better. Because ice cream.

So is topping it with a little kitchen-made granola along with a sprinkle of chopped fresh rosemary, which adds a subtle earthy herbaceous flavor.

You could even drizzle a little of the syrup that’s in the baking dish over top. If the syrup is stuck on the bottom of the pan, add a little orange juice to the warm pan and use a spatula to scrape and soften it.

You’re going to love this dessert!