Marinated nectarines recipe
information
Preparation time: 25 minutes, plus chilling,
Calories: 86 per portion
ingredients
4 large ripe nectarines
1 lemon
1 large orange
200 ml (7 fl oz) water
4 tablespoons dry vermouth
1 lemon
1 large orange
200 ml (7 fl oz) water
4 tablespoons dry vermouth
method
1. Skin the nectarines (see Cook's Tip; peaches may be skinned the same way). Pare the skin from the lemon and cut into matchstick strips. Squeeze the lemon juice into a large bowl and fill up with iced water. Put the prepared nectarines into the lemon water.
2. Peel the orange thinly, removing all the pith; chop the flesh into pieces, discarding any pips. Cut the orange peel into matchstick strips. Put the orange flesh into a liquidizer with the water and vermouth; blend until smooth.
3. Lift the nectarines out of the lemon water and drain. Put the nectarines into a shallow dish and spoon over the prepared orange and vermouth sauce. Cover and chill for 2 hours. (No longer, otherwise the nectarines are likely to discolour.)
Sprinkle with the strips of lemon and orange peel and serve immediately.
To skin a nectarine, nick the stalk end with a sharp knife and plunge the fruit into boiling water for 45 seconds. The skin will then
slide off.
2. Peel the orange thinly, removing all the pith; chop the flesh into pieces, discarding any pips. Cut the orange peel into matchstick strips. Put the orange flesh into a liquidizer with the water and vermouth; blend until smooth.
3. Lift the nectarines out of the lemon water and drain. Put the nectarines into a shallow dish and spoon over the prepared orange and vermouth sauce. Cover and chill for 2 hours. (No longer, otherwise the nectarines are likely to discolour.)
Sprinkle with the strips of lemon and orange peel and serve immediately.
To skin a nectarine, nick the stalk end with a sharp knife and plunge the fruit into boiling water for 45 seconds. The skin will then
slide off.
serving amount
serves 4
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