South African nectarine sundae recipe
A sweet sundae with gorgeous, ripe nectarines, blueberries, and vanilla ice cream. To reduce the fat content, use low fat Greek yogurt in place of the cream and stir in the sugar and vanilla rather than whipping it.
Reuben recommends the use of South African fruit.
Ingredients
- 8 large, ripe nectarines
- 200 g caster sugar
- 3 inch piece of ginger, peeled and split
- 2 stalks lemongrass, crushed
- 2 limes, halved
- 250 ml double cream
- 1 tsp pure vanilla extract
- 1 handful blueberries
- 8 scoops vanilla ice cream
Details
- Cuisine: South African
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Plunge the nectarines in boiling water for 30 seconds. Transfer them to a bowl of iced water, then drain and peel.
- In a pot just large enough to hold the nectarines, stir together 1 litre of water, 200g sugar, the ginger, and lemongrass. Squeeze in the lime juice, and add the lime halves.
- Bring to boil, add the peaches, and boil for 1 minute more. Let the peaches cool in the syrup, then cut 4 into chunks and purée the other 4.
- Discard the limes, strain the syrup, and reserve it.
- Whip the cream with the vanilla and the remaining sugar until medium peaks form.
- Fill the bottoms of the glasses with peach purée.
- Stir together the peaches, 100ml of the syrup, and a handful of the berries, and divide among four dessert glasses.
- Add the cream, top with two scoops of ice cream, and finish with more whipped cream and blueberries.
By Reuben Riffel for South African fruit
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