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Nectarine Pecan Slice: A Late Summer Traybake

ByChoclette 3rd April 201413th April 2026

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A classic oaty traybake with pecans and optional chocolate chips, layered with nectarines marinaded in Amaretto. This nectarine pecan slice is perfect for high summer when nectarines, plums, peaches and apricots are almost dripping off the fruit bowl.

As some of you may remember, on Valentine’s Day, I received a fabulous tray of South African stone fruit from Beautiful Country Beautiful Fruit. As well as just enjoying the fresh fruit which was such a treat at a rather dull time of the year, I used them in a number of delicious bakes.

Nectarine Pecan Slice

This nectarine Amaretto pecan slice was one of them. I adapted it from the chilli and chocolate mincemeat slice I made the Christmas before last. I used nectarines marinaded in Amaretto as the filling and added pecans and dark chocolate chips to the mix.

The traybake is a really easy one to make and perfect for feeding a crowd. I made it when we had friends visiting and suffice to say, it was a resounding success. What the slice lacked in looks, it made up for in flavour.

Chocolate Yes or No?

Update August 2019

Back in the day when Tin and Thyme was a chocolate themed blog called Chocolate Log Blog, all recipes had to include chocolate. This sometimes meant I added chocolate to recipes that would, quite frankly, be better off without it.

Now, when I make this recipe, I no longer add it as I’m not so sure that dark chocolate and nectarines make the best pairing in the world. But I’ll leave this dilemma with you and if you want to include chocolate chips, please don’t let me stop you.

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Show Me Your Nectarine Pecan Slice

Thanks for visiting Tin and Thyme. If you make this nectarine pecan slice, I’d love to hear about it in the comments below. And do please rate the recipe. Did you go with or without the chocolate chips?Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

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Choclette x

Nectarine Amaretto Pecan Slice – The Recipe

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5 from 1 vote

Nectarine Amaretto Pecan Slice

A classic oaty traybake with added chocolate chips and pecans, layered with nectarines marinaded in Amaretto.

Prep Time20

Cook Time30

Total Time50

Course: Afternoon Tea, Dessert, Snack

Cuisine: British

Keyword: amaretto, nectarines, oats, pecans, slice, traybake

Servings: slices

Calories: 269kcal

Author: Choclette @ Tin and Thyme

Ingredients

3 nectarines (450g) stoned
2 tbsp Amaretto liqueur
200 g unsalted butter softened
180 g light brown sugar
1 large egg
190 g wholemeal spelt flour
¾ tsp bicarbonate of soda (baking soda)
160 g rolled oats (porridge oats)
50 g dark chocolate chips (optional)
50 g pecan nuts chopped

Instructions

Chop the nectarines into small chunks and place in a bowl with the Amaretto and leave to macerate whilst you make the base.
3 nectarines, 2 tbsp Amaretto liqueur
Cream the butter and sugar until pale caramel in colour.
200 g unsalted butter, 180 g light brown sugar
Beat in the egg.
1 large egg
Sift in the flour and bicarbonate of soda and stir.
190 g wholemeal spelt flour, ¾ tsp bicarbonate of soda (baking soda)
Stir in the oats, chocolate and pecans until all incorporated. Don't worry if the mixture is crumbly.
160 g rolled oats (porridge oats), 50 g dark chocolate chips, 50 g pecan nuts
Press half of the mixture into a 23 cm (9″) square cake silicone mould or lined tin. The back of a spoon is good for this. Cover with the nectarines and then scatter the other half of the oat mix on top as best you can to cover the nectarines.
Bake at 170℃ (325℉, Gas 3) for 30 minutes.
Allow to cool, then cut into 16 squares. Dust with icing sugar if desired.

Notes

Adapted from Chilli and Chocolate Mincemeat Slice.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.

Nutrition Estimate

Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.

Sharing

Baking with Spirit is one of the challenges I keep meaning to enter but rarely manage. As it’s Easter and all that, Janine of Cake of the Week has chosen chocolate as the theme for April. So I really have no excuse and I’m getting in early with these Nectarine Amaretto and Pecan Slices.