Peach and nectarine dessert

4 servings

Ingredients

Quantity Ingredient
4 larges Ripe peaches; any favourite
; variety, yellow,
; white or black
20 grams Unsalted butter; (3/4oz)
60 grams Sugar; (2oz)
4 larges Ripe nectarines stoned and cut in 6
20 grams Unsalted butter; (3/4oz)
4 tablespoons Amaretto
150 grams Sugar; (5oz)
100 millilitres Water; (3 1/2fl oz)
4 tablespoons Mascarpone
4 Sprigs mint
Icing sugar

Directions

FOR THE NECTARINES

TO SERVE

Preheat the oven to 160øC/300øF/gas mark 2.

Make a small incision in the top of each peach, place them on a little ovenproof tray and top each with a little of the buter. Sprinkle the fructose over them then roast in the preheated oven for 30 minutes.

For the nectarines saut‚ them for 2 minutes in the butter, add the Amaretto, the sugar and the water then reboil. Set aside.

Make sugar cages by making a caramel with the sugar and fructose then shape over the back of a ladle which you will have greased with some groundnut oil. Remove them as they harden slightly.

To serve, place the nectarines in the bottom of 4 plates followed by a spoonful of the mascarpone, then a sugar cage followed by a peach, a sprig of mint then another sugar cage.

Converted by MC_Buster.

Per serving: 318 Calories (kcal); 8g Total Fat; (24% calories from fat); trace Protein; 57g Carbohydrate; 22mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1½ Fat; 3 ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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