In today’s rat race there are so many ready-made desserts and sweets on shops’ shelves that the fresh produce section gets automatically shunned when people are choosing a dessert. Yet the possibilities of fruit desserts are endless. This recipe, if you can call it that, is simple and suits every occasion, even a dinner party.
Nectarines at their best don’t need any accompaniments. Sometimes I find them a bit sharp though, but with a little drizzle of double cream the edge is taken off.
Fresh Nectarines and Cream
Preparation: 5 minutes
- 6 nectarines
- double cream (optional)
- caster sugar (optional)
- mint leaves, to garnish
- Wash the nectarines and peel if necessary. Cut round the natural line of the fruit, and then gently twist the two halves in opposite directions. Remove the stone. The flesh can then be sliced or chopped. If the fruit is not to be eaten immediately, brush the exposed halves with lemon juice to prevent discolouration.
- If the fruit is a bit tangy for your taste, simply sprinkle a bit of caster sugar over it. Top the fruit with some shredded mint and serve the double cream on the side.