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Poached Nectarine in Vanilla and Red Wine Topped with Lemon Posset
Nectarines poached in red wine and vanilla, topped with a zesty lemon posset and fresh mint garnish.
Vegetarian
Quick
Dessert
Fruit
Estimated Nutrition
Calories
768.4
kcal / serving
768.4 kcal total
Carbs
54.1
g
per serving
54.1 g total
Fat
50.2
g
per serving
50.2 g total
Protein
6.8
g
per serving
6.8 g total
Cook Time
10
minutes
Serves
1
person
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
2
tbsp
Caster Sugar
for poaching
1
tbsp
Caster Sugar
for posset
Dairy
1
piece
Egg White
free-range
100
ml
Double Cream
softly whipped
Fruits
1
piece
Nectarine
stone removed, chopped
0.5
piece
Lemon
zest and juice
Liquids
125
ml
Red Wine
NutsSeeds
1
pod
Vanilla
split
1
piece
Clove
1
sprig
Mint
fresh, for garnish
Method
1
Simmer nectarine pieces in a pan with vanilla, sugar, 125ml wine, and clove for five minutes until tender.
2
Allow the poached nectarine mixture to cool completely.
3
Whisk the egg white until stiff peaks form.
4
Add one tablespoon of sugar and whisk until the mixture is shiny.
5
Fold in the whipped cream, lemon zest, and lemon juice.
6
Spoon the lemon mixture over the nectarines and garnish with mint.