Done recently for a Sunday night supper, this uses the wonderful seasonal nectarines we are enjoying at the moment. It is light and fresh because the nectarines are not cooked, just marinated. For six people you will probably need 8 nectarines, as seconds may be called for. You need to start in the morning or even the day before. It is easy but a little fiddly. If you can’t get the stones out easily without bruising the fruit, slice it instead of serving it in halves
8 ripe nectarines – bottle of white or red muscadel – 250ml cream – caster sugar to taste - Amaretto liqueur
Put the nectarines in a deep bowl, pour on boiling water to cover and leave for five minutes. Put in a tray of ice cubes to cool it down, then drain. Peel - you will find the skin comes away from the fruit easily. Carefully cut the nectarines in half and remove the stones. Put in a bowl and cover with the muscadel. Leave to marinade in the fridge for at least 6 to 7 hours or overnight. Before serving, stir a couple of spoonfuls of sugar into the cream (to your own taste), lightly whip it till forming peaks, then stir in about 2 tablespoons of Amaretto, again to your taste. Serve this with the nectarines and the muscadel juice
© John & Lynne Ford, Adamastor & Bacchus 2018
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