Stuffed Nectarines with Redcurrant Sauce
Succulent nectarines provide a pretty dish for a summer supper party, especially if the edges of the serving plate are decorated with fresh leaves or flowers. At the end of a filling meal, the light taste and scent of nectarines leaves people refreshed rather than sated. If nectarines are unavailable, fresh peaches are just as delicious. When milk has been artificially or naturally soured, the milk separates into a thick creamy curd, used to make curd cheese, and a thin liquid called whey. If you cannot find curd cheese, low-fat cream cheese makes a good alternative. If you prefer to skin the nectarines, plunge them into boiling water for 30 seconds then into cold water. Remove the skins with your fingers.
- 2 tablespoons redcurrant jelly
- 4 tablespoons tropical fruit juice
- 2 tablespoons chopped mixed nuts
- 4 nectarines
- A few drops of lemon juice
- 3 tablespoons strained Greek yoghurt
- 3 tablespoons low-fat curd or cream cheese
- 1 tablespoon chopped candied peel
- 2 teaspoons clear honey
- To make the sauce, put the redcurrant jelly and fruit juice into a pan. Heat gently until all the jelly has dissolved, then leave to cool.
- Lightly toast the chopped nuts. Cut the nectarines in half and separate them from their stone with a sharp twist.
- Brush the cut surfaces with lemon juice to prevent discolouring.
- Beat the yoghurt into the curd cheese, stir in the peel, nuts and honey, and mix well.
- Pile spoonfuls of the mixture onto the nectarines, then arrange them in the serving dish on top of the sauce. Chill until ready to serve.
Calories: 193 kcal
Carbohydrates: 32 g
Protein: 4 g
Saturated Fat: 2 g
Cholesterol: 13 mg
Sodium: 47 mg
Potassium: 373 mg
Fiber: 3 g
Sugar: 24 g
Vitamin A: 620 IU
Vitamin C: 9 mg
Calcium: 39 mg
Iron: 1 mg