We had big plans for these woman-kids holidays in sardinia. We brought tons of cookbooks along and saw ourselves trying out plenty of new recipes.
But as usual things turned out quite different. The mornings at the house were spent drinking to much coffee and reading books then eventually one of the boys would freak out and a big brunch would have to made immediately. This meant being at the beach late and because it's so lovely at the beach we always left to late. Problems ;-)! Anyway after we had the boys in bed we tried to do some fancy cooking but usually we were to tired by then - maybe also because of the aperol spritz.
We also had big plans for desserts. But after the first evening when we made these baked nespola, we knew that this would be our dessert for the next ten days - the nespola season is short !
- plenty of nespola
- 3 tbs caster sugar
- seeds of one vanilla pod
- a bit of lemon juice
- cremé fraiche
Take off the skin from the fruits. Take out the stones and cut into halves. Place on a baking tin.
Mix the sugar with the vanilla and sprinkle over the fruits.
Sprinkle some lemon over the fruits and place in the oven.
Bake for 45 minutes on 150° until they start to turn slightly brown at the ends.
Serve with some cremé fraiche.
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