Cinnamon Roasted Nectarines with Panna Cotta Recipe

There’s something magical about how seasonal fruits can completely transform a dish. Even the simplest breakfast or dessert gains elegance when paired with fresh or roasted fruit. Their natural sweetness, vibrant colours, and juicy textures bring both visual drama and layers of flavour that no garnish could match.

This recipe for cinnamon and honey roasted nectarines with vanilla panna cotta is a perfect example. Soft, silky panna cotta on its own feels luxurious, but add roasted nectarines and suddenly it becomes something extraordinary.

Roasting fruit concentrates its natural sugars, deepens the colour, and releases fragrant juices. With nectarines, the combination of golden flesh and ruby skin turns jewel-like in the oven. A drizzle of honey caramelises beautifully, while a hint of cinnamon adds warmth and spice. The result is a topping that feels indulgent but remains light, refreshing, and wholesome.

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

Ingredients

For the panna cotta

• Double cream (or a mix of cream + milk for a lighter texture) 500 ml
• Caster sugar 100 g
• Vanilla extract (or 1 vanilla bean, split and scraped) 2 tsp
• Gelatin leaves (or 2 tsp powdered gelatin) 3

For the roasted nectarines

• Nectarines, sliced into wedges, 3-4 ripe
• Honey 2 tbsp
• Unsalted butter, 1 tbsp
• Ground cinnamon ½ tsp

Method

Panna Cotta

1. Soak the gelatin leaves in cold water until softened.
2. Heat the cream, sugar, and vanilla in a saucepan until just below boiling.
3. Remove from heat. Squeeze out the softened gelatin and whisk it into the hot cream until dissolved.
4. Pour into lightly oiled molds (ramekins or silicone molds work well). Chill in the fridge for at least 4 hours, or overnight, until set.

Roasted Nectarines

1. Preheat oven to 180°C (350°F). Arrange nectarine wedges on a baking tray lined with parchment.
2. Drizzle with honey, melted butter, and sprinkle the cinnamon.
3. Toss gently to coat. Roast for 20–25 minutes, until the nectarines are soft, slightly caramelised, and their juices are bubbling.
4. Unmold each panna cotta onto a chilled serving plate (dip the mold briefly in warm water to release). Spoon the warm roasted nectarines and their syrup over the panna cotta.