Carsten's gratinated marzipan cloud on rum and nectarine

Ingredients for 4 servings:

• 2 nectarines, yellow
• 50 g marzipan
• 50 g cream cheese
• cream
• Sugar
• 1 tsp cornstarch
• maple syrup
• Rum, unblended from the Caribbean
• Sauce (chocolate sauce)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Filling: Blend marzipan with cream cheese and enough cream to form a firm but spreadable paste. Mix in cornstarch and season with sugar. Preparation: Halve the nectarines, remove the stones, and peel them. Cut a flat surface on each half. Pour a little rum into a plate and place the nectarine halves in the rum, pitted down. Wait about 5 minutes, then brush the nectarines with maple syrup. Place the nectarines, pitted up, on a greased baking sheet and pour the remaining rum into the pits. A few drops are sufficient. Place 2 teaspoons of filling on each half. Cooking: Bake in a preheated oven at 260°C (490°F) until golden brown. Arrange on decorated plates, garnish with chocolate sauce, and serve. Variations: I’ve also had success filling tart apples and canned peaches with this filling.