Recipes
Port Poached Nectarines with Thickened Cream
and Pistachios
Recipe Created for Tatua
Ingredients
- 1 cup water
- 1 cup ruby port
- 1 cup caster sugar
- juice of 1 lemon
- 4 nectarines
- 200g Tatua Farms Thickened Cream
- 70g whole pistachios, roasted
Instructions
Place the water, port, sugar and lemon juice into a medium sized pot
and bring to a simmer. Slice the nectarines in half around their width
and twist the halves apart. Eek out the stones carefully with a paring
knife.
Place the nectarine halves into the poaching liquid and simmer gently
for 5 minutes. Turn the nectarines over and poach a further 5 minutes.
Remove the nectarines from the liquor and set aside to cool. Continue
to simmer the liquid until it reduces down to 200mls or 3/4 of a cup.
Place the nectarines back into the syrup to coat then spoon 2 halves
each into 4 serving bowls. Top with spoonfuls of Tatua Farms Thickened
Cream. Chop the pistachios roughly and sprinkle over the cream. Serve
immediately.
Serves 4
Recipe © Copyright Genevieve McGough 2009
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