Four Ways With Nectarines
Four Ways With Nectarines
Marinated Nectarines with Honey & Lavender Cream & Gingerbread
Halve 4 nectarines, remove stones. Lay in a ceramic dish, top with 1 tbsp honey, 1 tbsp finely grated lime zest and 1-2 tbsp liqueur (such as Cointreau). Chill in fridge for 30 minutes. Meanwhile, place 1⁄2 cup unsweetened yoghurt, 1⁄4 cup sour cream, 1 tbsp lime juice, 2 tbsp dried and crushed lavender flowers, a pinch of nutmeg and 1 tbsp honey in a bowl, mix until blended. Cover, chill until ready to serve. To serve, cut slices of pre-made gingerbread, then divide between plates. Top with a spoonful of cream, arrange nectarine halves on top. Drizzle over any extra marinating juices.
Nectarine & Orange Sauce for Duck
Bring 1⁄2 cup orange juice to a boil, stir in 1⁄2 tbsp sugar to dissolve. Blend 11⁄2 tbsp cornflour with a little cold water to make a paste, then add to the orange juice mixture. Stir until thickened. Purée 4 nectarines in a blender. Add to the sauce, heat through. Score skin on the top of four duck breasts with a sharp knife. Season meat with salt, pepper and freshly grated nutmeg. Heat barbecue plate to medium-hot, cook duck skin side down for 8-9 minutes, until fat has rendered. Turn over, cook other side for a further 5-7 minutes, until cooked through. Leave the meat to rest for 5 minutes before slicing. Serve drizzled with the sauce and extra slices of nectarine. Serves 4.
Nectarine & Coconut Semifreddo
Place 400ml coconut cream, 400ml sweetened condensed milk and pinch of salt into large saucepan and bring to boil, stirring constantly. Cook for 10 minutes, until thickened, then pour into a heatproof bowl and chill in fridge. Purée 4 nectarines in a blender, then pass through a sieve to remove pith. Whip 1 cup heavy cream to soft peaks, and then fold into the chilled coconut mixture with the nectarine pulp. Line a loaf tin with plastic wrap or baking paper. Scrape the coconut mix into the tin, then cover and place in the freezer for 4-6 hours. Serve sliced, with extra nectarine slices and toasted coconut. Serves 4-6.
Nectarine & Green Tomato Chutney
Take 2kg nectarines, remove the stones, chop. Skin and chop 1kg green tomatoes, peel and remove cores from 1kg apples. Peel and slice 1kg onions. Put the fruit and onions in a large pan with 1 tsp salt and 1⁄2 tsp cayenne pepper. Put 1 tsp whole cloves and 2 tsp peppercorns in a muslin bag and add to pan. Add 4 cups brown sugar and 5 cups apple cider vinegar. Boil about 40 minutes, until well pulped and thick. Bottle in sterile jars and seal. Makes 4 litres.