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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