Poached Nectarines with Custard and Jelly

For the Poached Nectarines:

• 4 Woolworths Flavourburst™ White Nectarines
• ½ cup Woolworths White Sugar
• ½ cup Woolworths Fynbos Honey
• 6 Rooibos Tagless Teabags
• 2 Woolworths Thin Cinnamon Quills
• 1 t Woolworths Vanilla Extract
• 1 lemon, juiced and zested

For the Homemade Custard:

• 500 ml Woolworths Full Cream Milk
• 10 g Woolworths Unsalted Butter
  1 t Woolworths Vanilla Extract
• 3 egg yolks
• ⅓ cup Woolworths Castor Sugar
• 2 T cornflour

1. Wash, halve and pit the nectarines.
2. In a medium pot, add the sugar and honey and pour over 800 ml of water. Add the rooibos teabags, cinnamon stick, vanilla extract and the juice and zest of one lemon. Bring to a boil, stirring to dissolve the sugar.
3. Carefully submerge the nectarines into the rooibos liquid, reduce heat to a low simmer and poach for 15-20 minutes (or until softened and cooked). Remove the nectarines with a slotted spoon, allow to slightly cool and peel the skins off. To reduce the remaining liquid until thickened, increase the heat and cook for 5 minutes on high.
4. For the custard: In a small saucepan add the milk, butter and vanilla extract. Bring to a simmer over medium heat, without boiling. In a bowl, whisk together the egg
   yolks, castor sugar and cornflour. While whisking, add a ¼ cup of the milk to the eggs to temper. Pour the egg mixture back into the saucepan, return to heat and stir continuously until the custard thickens and coats the back of a spoon. Set aside. (Chef’s tip: cover the top of the custard with clingwrap to prevent a skin from forming).
5. For the jelly: Prepare according to pack instructions, set overnight in the fridge or for at least 4 hours.
6. Serve the poached nectarines, with the syrup, topped with custard and jelly.
7. Cook's note: You can use any jelly flavour that you prefer – even adding cold sparkling wine instead of water for a more mature palate finish!