Honestly, I am not the biggest fan of cooked fruit. I don’t fancy the texture at all, or the fact it’s warm. As much as I love seeing it plated up, and the things you can do with it – I really do struggle to eat it. The softer it is, the more I cringe!
But lately, I’ve had some really crisp Peaches and Nectarines in the fridge, that needed to be used, so I decided to branch out a little bit – and give cooked fruit another chance. And I’ll tell you what I am glad I did. I’ve created two recipes so far (check out my Baked Peaches recipe here) that have given me hope in cooked fruit.
This recipe is SO easy – I promise you, anyone can make this. It takes about 15-20 minutes max, and you’ll impress everyone with your “technique” 😉
Here’s what you need
For the fruit/meringue:
- 4 – 5 Nectarines
- 2 Egg Whites
- 150 Grams of Caster Sugar
- 1 Tsp of Vanilla Essence
- 1 Tsp of Brown Sugar per Nectarine half
For the Caramel Sauce:
- 1/2 Cup of Cream
- 1/4 Cup of Brown Sugar
In a VERY clean, dry bowl, start wisking your two Egg Whites (you can do this by hand or with an electric beater) as they start to turn creamy in colour, slowly pour in your Sugar. The whites will start to become thicker and at this point, you want to ensure all your Sugar is in. Wisk until your whites are glossy, and the sugar has completely dissolved. Add Vanilla.
Cut your Nectarines in half, remove the pip, and place on a baking tray. Place a tsp of Brown Sugar on each Nectarine, and then scoop about two tablespoons of Meringue onto each Nectarine.
Bake in an oven at 180 for approx 10- 15 mins or until lightly golden on the top.
In a pot – mix your Cream and Brown Sugar together. Mix while it comes to a boil (do not stop mixing) quickly remove from the heat, turn the temperature on the stove down down, place back on the heat and stir while it simmers for approx 5 minutes.
Plate your Nectarines and drizzle over your Caramel Sauce – serve warm.