Fried Nectarines with Mascarpone, Mint, & Citrus Whiskey Syrup

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Serves 2 | Prep: 10 mins | Cook: 10 mins

A fresh summer treat, nectarines are one of my favourite stone fruits. Slice them by rotating them around and carefully cutting the pit out.

This dessert has the elements of a refreshing mint julep, with the citrus fruit bringing a nice balance to the sweetness of the sugar. It will also work with peaches.

• Equipment

  • 1 small saucepan

  • 1 bowl

  • 1 large frying pan

  • Spoon

  • Knife

  • Serving bowl

• Ingredients

  Syrup

  • 40ml whiskey

  • 60ml dry white wine

  • juice of 2 clementines

  • juice of 1 small lemon

  • 1 tsp. brown sugar

  • 1 cinnamon stick

  Nectarines

  • 2 nectarines

  • butter

  • 1 cinnamon stick

  • 1 heaped tbsp. brown sugar

  • 4 tbsp. mascarpone

  • fresh nutmeg

  • chopped pistachios

  • sprig of fresh mint

• Method

  • Add the ingredients for the syrup into a small saucepan and place on medium heat. Cook down until reduced and thick. Set aside and allow to cool in a bowl.

  • Add 1 heaped tbsp. brown sugar and 70ml water to the same saucepan over medium heat and allow sugar to dissolve. Add a small knob of butter and keep simmering on low for a few minutes.

  • Place a large knob of butter in a frying pan, enough to coat the surface. Set to medium heat and allow the butter to melt and heat before before adding the cinnamon stick. Cut the nectarines in half, remove the pith and add them to the pan face down. Allow to caramelise for about 2 minutes, being careful not to let the butter burn. Turn heat down if neccessary.

  • Turn the fruits over and grate fresh nutmeg over them. Add the brown sugar and water mixture to the pan. If the sugar hardens a little just add more water and stir. Spoon mixture over the top and cook the nectarines down, turning as needed until they are soft all the way through while still holding their shape.

  • Serve with a generous dollop of mascarpone, some freshly torn mint leaves and a pinch of cinnamon. Add a scattering of crushed pistachios, salted of unsalted. Finally, spoon the syrup over the top and add the zest of a lemon.

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