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Weet-Bix™ with poached nectarines and toasted brazil nuts

Serves: 4
Prep: 10
Cook: 16-20


    3 nectarines, stones removed
    1 lemon, juiced
    2 tbs manuka honey
    70g brazil nuts
    8 Weet-Bix™ wheat biscuits or Gluten Free Weet-Bix™


    1. Peel and cut the apricots and nectarines in half. Remove the stones.
    2. Place in a flat saute pan or saucepan with 1 cup water, lemon juice and honey. Bring to the boil. Place the apricot halves and nectarines in the liquid and cook for 8 mins, until tender but not falling apart.
    3. Preheat the oven to 180°C. Lay the brazil nuts on a baking tray and place in oven. Roast for 8-10 mins until golden brown. Remove from oven and allow to cool slightly then roughly chop.
    4. Arrange the Weet-Bix™ on serving bowls or platters. Top each one with 1-2 apricot halves, nectarine pieces and spoon over a little of the syrup and then sprinkle with toasted brazil nuts.


    • Use cherries, peaches or any stone fruit as a substitute.
    • Can easily be made ahead of time – store the poached fruits covered in the syrup in a container with a lid in the fridge for up to 3-4 days.

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