Nectarine
Poached Clementine Compote
| Serves 2 | Ingredients | Method |
|---|---|---|
| Vanilla clementine syrup:250ml (1 cup) sugar250ml (1 cup) water1 vanilla bean, halved and seeds scraped out, or 2 tsp vanilla bean paste8 whole clementines, peeled1 cinnamon stick
Vanilla ice cream, to serve |
To make the vanilla clementine syrup, combine the sugar, water and vanilla bean seeds or paste in a pot. Gently bring to the boil and do not stir. Allow the syrup to bubble up and thicken for 5 minutes. Drag a spoon through the bottom, like Moses parting the Red Sea – the spoon should leave a clear path behind it before the gap closes. Add the whole clementines and cinnamon stick and poach for 5 minutes.Serve with Greek yoghurt. |
Nectarine Sorbet
| Serves 6 | Ingredients | Method |
|---|---|---|
|
4 large ripe nectarines 450ml of water 150ml of dry white wine 175g granulated sugar 2 egg whites Cointreau Flavoured Cream 1⁄2 single cream 1-2 tblsp of Cointreau |
Skin the nectarines; halve and stone them. Chop the nectarine flesh into pieces and put into a pan with the water; simmer until the Nectarines are tender. Puree in the liquidiser until smooth. Return the Nectarine puree to the pan and add the white wine; add the sugar and stir until dissolved. Boil for 2 to 3 minutes. Pour into a shallow container until slushy. Whisk the egg whites until stiff, but not dry; fold lightly, but thoroughly into the semi-frozen sorbet. Return to the freezer until firm. To serve- Scoop the sorbet onto small flat dishes and surround each serving with a pool of cointreau flavoured cream. Garnish with matchstick strips of Orange peel. |