Juicy poached nectarines served with a crunchy homemade almond tuile.
Place the water and the sugar in a pan and bring to the boil. Once boiling, lower the heat.
Peel the nectarines and remove the stones. Cut the fruits in half. Immerse the nectarines in the sugar syrup and simmer for 7 or 8 minutes. Remove from the syrup and set aside to cool down.
Preheat the oven to 160'C.
Mix the icing sugar, melted butter, orange juice, flour and almonds together in a bowl. Combine well to make a smooth paste.
Put small spoonfuls of this mix onto a non stick baking mat or a lined baking tray. Transfer to the oven for 6 to 7 minutes or until golden brown. Remove the tuiles from the oven and leave to set and cool before serving.
«This recipe can also be made using peaches or apricots.»