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.