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.