Nectarine gratin

Nectarine gratin

By
From
100 Best Cakes and Desserts
Serves
4
Photographer
Mark Roper

We had a nectarine tree in our small vineyard in France, and I adore nectarines. Buy them regularly during the summer and you’ll learn how to recognise when they are ripe.

Ingredients

Quantity Ingredient
6 white or yellow nectarines, halved and stoned
2 tablespoons orange juice
2 tablespoons brown sugar
1 tablespoon caster sugar
2 egg yolks
1 tablespoon brandy
1 tablespoon finely grated lemon zest
250ml cream, whipped until firm

Method

  1. Preheat the oven to 200°C. Butter a gratin dish large enough to hold twelve nectarine halves.
  2. Place the nectarines, cut-side up, in the gratin dish. Pour the orange juice into the dish and sprinkle the brown sugar and caster sugar over the nectarines. Bake for 20 minutes or until the nectarines are soft but not mushy. (This step can be done in advance.)
  3. Place the egg yolks in a small glass bowl and whisk in the brandy and lemon zest. Place the bowl over a saucepan of hot water over low heat. Whisk the yolks for 5 minutes or until light and fluffy. They must stay creamy but not scramble. Remove the bowl from the heat and fold in the whipped cream.
  4. Pour the cream mixture over the cooked nectarines. Cook under a medium grill (broiler) for 2–3 minutes or until slightly browned. Serve immediately.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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