Poached nectarine in vanilla and red wine topped with lemon posset
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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For the poached nectarine, place the nectarine pieces into a small pan, add the vanilla, sugar, red wine and clove and simmer for five minutes, or until the nectarine is tender. Leave to cool.
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For the lemon posset, whisk the egg white until stiff peaks form when the whisk is removed. Gradually add the sugar and whisk until the mixture is shiny and stiff.
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Fold in the double cream, lemon zest and juice. Spoon the mixture on top of the nectarine. Garnish with a mint sprig and serve.
Ingredients
For the poached nectarine
- 1 nectarine, stone removed, chopped
- 1 vanilla pod, split
- 2 tbsp caster sugar
- 125ml/4fl oz red wine
- 1 clove
For the lemon posset
- 1 free-range egg white
- 1 tbsp caster sugar
- 100ml/3½fl oz double cream, softly whipped
- ½ lemon, zest and juice
- fresh mint sprigs, to garnish
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