Poached Nectarine in Vanilla and Red Wine Topped with Lemon Posset

Nectarines poached in red wine and vanilla, topped with a zesty lemon posset and fresh mint garnish.

Vegetarian Quick Dessert Fruit

Estimated Nutrition

Calories

768.4

kcal / serving

768.4 kcal total

Carbs

54.1g

per serving

54.1 g total

Fat

50.2g

per serving

50.2 g total

Protein

6.8g

per serving

6.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

for poaching

tbsp

Caster Sugar

for posset

Dairy

piece

Egg White

free-range

100

Double Cream

softly whipped

Fruits

piece

Nectarine

stone removed, chopped

0.5

piece

Lemon

zest and juice

Liquids

125

Red Wine

NutsSeeds

pod

Vanilla

split

piece

Clove

sprig

Mint

fresh, for garnish

Method

Allow the poached nectarine mixture to cool completely.

Simmer nectarine pieces in a pan with vanilla, sugar, 125ml wine, and clove for five minutes until tender.

Spoon the lemon mixture over the nectarines and garnish with mint.

Fold in the whipped cream, lemon zest, and lemon juice.

Add one tablespoon of sugar and whisk until the mixture is shiny.

Whisk the egg white until stiff peaks form.