Baked Autumn Nectarines

*NOTE: This recipe is only approved for 4 phazes of the PhazeMoldDiet. Because of the natural sugar content it is only advised to consume this dish either in only phaze 1, phaze 2 ---- phaze 7 & phaze 8. Hold off on most fruit for a good 6 month period during your phazes, 3, 4, 5 and 6.


  • Small glass or stainless bowl

  • Silicone spatula or a spoon to stir ingredients and spread the mixture

  • Glass or porcelain baking dish.


  • 4 whole nectarines, firm but ripe, halved and pitted (any stone fruit works here)

  • 2 tablespoons butter melted

  • 2 Tbsp raw unfiltered honey

  • 1 tsp vanilla extract

  • Dash of Celtic Sea Salt

  • 1/4 tsp Organic Cinnamon

  • 1/4 tsp Organic Ginger

  • Dash of Organic Clove

  • Dash of Organic Nutmeg

  • 1/2 cup of coconut yogurt (Recipe HERE)

  • *Optional: (I didn't use this in the picture) ½ cup coarsely chopped toasted pecans


  1. Preheat the over to 400°

  2. Mix Honey and melted butter in a small bowl. Add in vanilla extract, dash of sea salt, cinnamon, ginger, clove and nutmeg.

  3. Butter an 8-inch square baking dish and place the fruit in, cut side up.

  4. Spread the mixture from the bowl onto the top of each nectarine.

  5. Bake until fruit is just tender when pierced with a knife, about 15 minutes depending on ripeness and size. Remove from the oven.

  6. When the fruit is done place about a half teaspoon of the coconut yogurt in the center of each nectarine and drizzle with cinnamon. *Optional: Sprinkle with pecans and enjoy. Autumn perfection!!

These taste so delicious they remind me of a peach pie or a peach cobbler without the crust. These are also a great choice for a holiday meal if you are in the middle of your detox months. It's ok to have a little fruit during the holidays.

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