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.

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.

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.