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‚ĀĄ2 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.