Wednesday 14 November 2012

Slow Roasted Nectarines with Yoghurt, Cream and Brown Sugar

From À la Grecque, Pam Talimanidis, Hardie Grant Books, 2009.

The summer fruits are coming in and I couldn’t wait to get into some nectarines. They were still a little firm so a slow roast seemed the best bet.

The fruit was cut in half, the seed removed and it was placed in a 160°C oven for two hours.
In the meantime some yoghurt was mixed with some cream, about equal quantities. This was placed in a flat bowl and brown sugar sprinkled over it. It was then left in the fridge for four hours.
This made a pleasant dessert. The nectarines had softened up quite well and the yoghurt/cream with the brown sugar, though a little on the grainy side, made a not-too-sweet sauce. There was a little bit of mango in the fridge so this was added.
Taste: ✔✔✔
Ease of cooking: ✔✔✔✔

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