Healthy Elderflower-Poached Nectarines With Vanilla Ricotta Cream Recipe

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.

An image of Healthy Elderflower-Poached Nectarines With Vanilla Ricotta Cream Recipe
Cooking time
15 minutes
Serves
2 people

Nutritional facts

Calories 106 (kcal)
Protein 20 (g)
Carbs 106 (g)
Fat 16 (g)

Recipe Information

Prep: 1 minute Cooking: 15 minutes
Serves: 2
Metric
Imperial

Ingredients hide check list

  • For the nectarines:

    For the cream:

Method

  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.