My mouth waters when I think of the flavours and textures of this dessert:
For 6 people,
half 3 ripe white nectarines and take out the stones.
Widen the hollow space slightly to add a heaped teaspoon of chia pudding,
prepared the day before by adding coconut milk, cacao, a touch of maple syrup and blueberries to the chia, until the seeds are well submerged.
Place the nectarines and chia on top in preheated oven (180 degrees) for about
20 minutes or until nectarines are soft.
To this recipe I have added a spoonful of tapioca pudding (rose water/raspberry), and to decorate fresh blueberries and blackberries.
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