
Verjuice-poached nectarines
Recipe By: | Abigail Donnelly |
Serves: | 4 |
Cooking Time: | 25 minutes |
Cook's Tips: | When making spoom, experiment with flavours such as lemon, blood orange and black cherry. |
Prep Time: | 20 minutes |
Ingredients
- 500ml verjuice
- 8 nectarines
- 2 2 free-range egg whites
- 440 g castor sugar, plus extra for dipping the pastry shapes
- 200 g bag frozen summer berries
- juice of one lemon
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Cooking Instructions
- Add the verjuice and nectarines to a saucepan and place over a medium to high heat.
- Bring to a boil and then simmer gently for 25 minutes, or until the fruit is beautifully blushing and tender.
- To make the raspberry spoom:
- Beat the egg whites with 70 g of caster sugar until soft silky peaks form.
- Add the berries, lemon juice and remaining sugar to a blender and blend until smooth.
- Gently fold the berry mixture into the fluffy meringue mixture until combined and place in the freezer for 30 minutes, or until semi frozen.
- To serve, dish the sweet nectarines, along with a little verjuice, into bowls and spoon over dollops of glossy raspberry spoom.
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