Thyme and Honey Roasted Nectarines with Whipped Labneh and Hazelnuts

There’s something magical about stone fruits when they’re roasted. Heat brings out their natural sweetness, deepens their color, and gives them a syrupy richness that feels luxurious yet effortless. Today’s recipe celebrates nectarines, honey, and thyme—a trio that balances floral notes, earthy aroma, and pure summer sweetness.

To finish, the nectarines are paired with airy, sweetened whipped labneh, then topped with crunchy toasted hazelnuts. It’s a simple dessert that feels like it belongs on a fine dining menu, yet it’s easy enough for a weeknight dinner.

Freshness is the soul of this dish. Ripe nectarines deliver juiciness that no amount of sugar can replace, fragrant thyme carries its full aroma only when picked fresh, and good-quality honey brings out nuanced floral undertones. In any recipe, but especially one this simple, the quality and freshness of each ingredient determine whether the dish tastes ordinary or unforgettable.

This dish bridges simplicity and elegance. The roasted nectarines shine as the centerpiece, while the whipped labneh and hazelnuts create depth in flavor and texture. The secret lies in choosing the freshest ingredients—the juiciest fruit, the most aromatic herbs, and honey that tastes like sunlight bottled. With freshness guiding the recipe, even the simplest dessert comes alive.

Preparation time: 10-15 minutes
Baking time: 20-25 minutes
Serves:4-5

Ingredients

• Ripe but firm nectarines, halved and pitted 5-6
• Honey (plus extra for labneh) 3 tbsp
• Olive oil 2 tbsp
• Fresh thyme 4–5 sprigs
• Pinch of sea salt
• Labneh 1 cup
• Honey for a more floral sweetness, 2 tbsp
• Hazelnuts, toasted and roughly chopped, ⅓ cup

Method

1. Preheat oven to 190°C (375°F). Place the nectarine halves, cut side up, on a baking tray lined with parchment paper.
2. Drizzle with honey and olive oil, sprinkle with thyme sprigs, and finish with a pinch of sea salt. Roast for 20–25 minutes until soft, golden, and bubbling at the edges.
3. In a bowl, whisk labneh and honey until light and fluffy. Chill until ready to serve. In a dry skillet over medium heat, toast hazelnuts until fragrant (about 5 minutes).
4. Let cool slightly, then crush or roughly chop. Spoon the labneh onto a serving dish, topping it with the roasted nectarines. Sprinkle toasted hazelnuts and serve warm.

Serving ideas:

• Serve the nectarines warm, spooned with their roasting syrup.
• Pair with crisp biscotti or shortbread on the side.
• Add a sprig of fresh thyme for visual contrast.