Nectarines poached in white wine with crème fraiche and almond crunch Recipe
Fresh nectarines poached in white wine served with creme fraiche topped with an almond crumble.
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10mins
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22mins
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30mins
- For the fruit
- Nectarine(s) : 6 whole
- Water : 250 ml
- Star anise : 1 whole
- Dry white wine : 250 ml
- Vanilla pod(s) : 1 whole
- Caster sugar : 100 g
- Orange(s) : 1 whole
- For the crumble
- Unsalted butter : 100 g
- Plain flour : 100 g
- Ground almonds : 100 g
- Caster sugar : 100 g
- For the garnish(es)
- Thick crème fraiche : 150 g
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ETAPE 1
Preheat the oven to 180'C
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ETAPE 2
To prepare: cut the nectarines in half and remove the stones. Split the vanilla pod in half and scrape out the seeds. Zest and juice the orange.
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ETAPE 3
For the almond crunch: place the butter, sugar, ground almonds and flour in a bowl and crumble it between your fingers until well combined. Spread the crumble mix on a baking tray and cook in the oven for 12 minutes until golden brown.
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ETAPE 4
For the nectarines: place the water, sugar, orange juice, orange zest and white wine in a pan and bring to the boil. Add the star anise and the vanilla seeds to the pan. Once boiling, reduce the heat to a simmer and add the nectarines. Poach the nectarines for 5 to 10 minutes and then remove the fruit from the pan and allow to cool.
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ETAPE 5
Serve the nectarines in a fluted glass with a dollop of creme fraiche and finish with the almond crunch.
«This recipe is also delicious made with fresh peaches instead of nectarines.»
