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The spice grills! Finish off your next barbie with a mouth-watering and seasonal dessert Serves 4
6 nectarines, halved and stone removed 1 ball stem ginger, finely chopped Pinch of cinnamon 150g (5½oz) soft brown sugar Grated rind and juice of 1 lime 150g (5½oz) fresh raspberries 300g (10½oz) crème fraîche
METHOD
1 In a large bowl mix together the nectarines, ginger, cinnamon, sugar and lime rind and juice, and stir until the nectarines are well coated. Arrange them in a heavybased roasting tin so that they sit in a single layer, and cover with foil.
2 Cook in a preheated oven at 190°C/fan 170°C/gas 5 for 50 minutes or on the dying embers of the barbecue for 25-30 minutes, shaking the tin every now and again, until the nectarines are softened and beginning to blister, and the sauce is caramelised and sticky.
3 Arrange the nectarines on a warmed serving plate. Scatter the raspberries into the tin and coat them in the sauce. Mix the crème fraîche with the raspberries and serve with the nectarines.
TIP Cooking time depends on the ripeness of your fruit. Choose firm but ripe fruit – over-ripe fruit will need only to be warmed through. Peaches, plums and dessert apples all work well in this recipe too.
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