Nectarines in mint custard

PUBLISHED: 16:29 19 August 2008 | UPDATED: 15:51 11 May 2010

Ingredients Six unripe nectarines 180g (6oz) caster sugar 1 large glass white wine (medium or sweet is best) 1 egg white and 4 yolks 1 tsp cornflour ¾ pint full-cream milk a handful of fresh mint leaves Method CUT the nectarines in half and put in a large

Ingredients

Six unripe nectarines

180g (6oz) caster sugar

1 large glass white wine (medium or sweet is best)

1 egg white and 4 yolks

1 tsp cornflour

3/4 pint full-cream milk

a handful of fresh mint leaves

Method

CUT the nectarines in half and put in a large pan with the wine and 90g of the caster sugar. Cook over a low heat until the nectarines are tender.

In a bowl, combine the egg yolks with the rest of the caster sugar.

Mix the cornflour with a little of the milk in a cup and add to the bowl. Whisk in the rest of the milk and the finely chopped mint leaves.

Cook the egg custard very gently either in a non-stick saucepan over a very low heat or in the bowl over a pan of boiling water until hot and thick, stirring well. As soon as the custard thickens remove it from the heat and cool quickly. When cooler, whisk the egg white stiffly and fold into the custard.

To serve, pour the custard into a wide shallow serving dish. Remove the nectarines with a slotted spoon and add to the custard. Re-heat the poaching liquid and reduce to a syrup. Spoon some of the syrup over the nectarines.

Serve warm or cold.

JUDY BROADWAY

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