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Stuffed Honey Roasted Nectarines w Orange Sabayon |
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| Course |
Dessert |
| Cuisine |
Unknown |
| Dish Type |
Fruit |
| Occasion |
Any |
| Submitted By |
Admin |
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| Category |
Desserts and Puddings |
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Method |
Bake |
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Time |
35mins |
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Calories |
226 |
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Serves |
4 -6 |
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Ingredients : |
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✷ 4 nectarines, halved and stoned,
✷ 4 tbsp English borage honey,
✷ 1 free-range egg white,
✷ 6 ginger snap biscuits, crushed
into ne crumbs,
For the sabayon:
✷ 2 free-range egg yolks,
✷ 40g organic caster sugar,
✷ 4 tbsp sweet white wine,
✷ 1 tsp orange blossom water |
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| How to Prepare : |
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Preheat the oven to 200C/400F/gas 6 (180C for fan ovens). Put the nectarines, cut-side up, in a roasting tin and drizzle over the honey.
Whisk the egg white with a fork until foaming and fold into the biscuit crumbs. Spoon the mixture into the nectarine cavities and roast for 20 minutes until tender.
To make the sabayon, put the egg yolks, sugar, wine, orange blossom water and 2 tbsp water in a large heatproof bowl set over a pan of simmering water. Whisk with an electric whisk for 7-8 minutes until thick and frothy.
Divide the nectarine halves and any juices among 4 serving bowls. Spoon over the orange sabayon and serve immediately.
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