Nectarines & Raspberries with Biscotti Crumbs

Sliced nectarines and fresh raspberries macerated with a little sugar, then tossed with crumbled almond biscotti. The fruit releases its juices during a short rest, and the biscotti crumbs soak up those juices and soften into a crunchy-chewy topping that tastes like an Italian fruit crumble without the oven.

Letting the sugared fruit stand for 10-15 minutes is the only step that requires patience. The sugar draws out the natural juices, creating a light, fruity syrup at the bottom of the bowl that flavors every bite.

A drop or two of almond extract is optional but worth adding. It amplifies the nutty flavor of the almond biscotti and ties the cookie crumbs to the stone fruit beautifully.

Chef Tips

• Use ripe, fragrant nectarines. They should give slightly at the stem end and smell sweet. Hard, unripe fruit won’t release juice.
• Stir in the biscotti crumbs just before serving. Adding them too early turns them into a soggy paste instead of a textured topping.
• Serve in individual dishes so each portion gets an equal share of fruit, crumbs, and juices.

Variations

• Swap nectarines for ripe peaches or plums during peak summer season.
• Top with a dollop of mascarpone or whipped cream for a richer finish.
• Use chocolate biscotti instead of almond for a chocolate-fruit combination.