Elderflower-poached nectarines with vanilla ricotta cream
Tasty dessert high in fibre and vitamins
Fruit is often poached in wine but this version, poached in elderflower pressé, is delicious, simple and non-alcoholic. If you are making this for a dinner party, you could try accompanying it with a glass of chilled, sweet Muscat wine; but this dessert is so easy and quick you can make it for a midweek treat. You can prepare it in advance and it is good either warm or cold.
You could also try this recipe with peaches, pears, plums or apricots; just make sure that the fruit you use is hard, as ripe fruit will disintegrate when it is poached. A great dessert brimming with vitamins and fiber.
1. Whip together the ricotta and the vanilla essence in a bowl. Chill.
2. Melt the butter and the sugar in a non-stick pan and then place the nectarines cut side down on the sugar to caramelise slightly. Remove the fruit after about 3 to 4 minutes.
3. Add the liquid and the vanilla pod to the pan and bring to the boil. Simmer the liquid for a few minutes to reduce slightly.
4. Add the fruit, cut side up, and simmer, covered, for about 10 minutes until the fruit is tender.
5. Take off the heat. Pop the cornflour into a small dish and then pour a spoonful of the liquid. Stir until smooth and then pour the whole lot back into the pan and stir in.
6. Turn on the heat again and gently stir until the liquid thickens a little.
7. Serve either hot or cold in individual glass bowls with a dollop of the vanilla ricotta cream.
For the nectarines:
- 3 large nectarines, halved, stone removed
- 1 heaped tbsp soft dark brown sugar
- 150ml elderflower pressé
- 150ml water
- Vanilla pod
- Knob of butter
- 1 tsp cornflour
For the ricotta cream:
- 125g ricotta
- ¼ tsp vanilla essence
Preparation: 1 minute
Cooking: 15 minutes
Good for: Simple, fragrant, fresh-tasting and healthy dessert
Calories (kcal): 315
Protein (g): 8.9
Carbs (g): 38.8
Fat (g): 10.3
Fiber (g): 2.5