OH MY GOODNESS!! 8PM AND IT IS STILL 40 DEGREES CENTIGRADE!!!!! AAAAAARRRGH :0
What are you supposed to do when it is too hot to move, and you have inherited a bag of rather large, rather ripe nectarines from your globetrotting brother, who has left to go to a hot country, so he can play on the beach with his kids…..huh, Thailand, really? Couldn’t he just be hot here?
Hee hee hee, it may be sour grapes from me, but we have definitely had very sweet nectarines this Summer here in Melbourne!
I could of course, eat them as the fruit that they are….but you wouldn’t know me very well.
I have actually been on a healthy lifestyle kick for ooooh, about 4 days, and honestly I am already reaching a very low ceiling, I just can’t stomach this much fruit on a daily basis!
I like it best in cake, in dessert, in smoothies. Please don’t get me wrong of course I like fruit, but I enjoy fruit in small quantities as a pleasure, I just can’t do it as a staple, like veggies.
Given that these truly soaring, Summer temperatures are staying for at least the next couple of days I needed to quickly turn these nectarines into something, other than smelly, mouldy, mush in a bag.
Healthy lifestyle choices, mean that ice cream is not an option (at least this week!)
Out door ambient temperatures, means that the oven is NOT being turned on.
How about a sorbet? Cooling, no fat, chock full of fruit, sounded like the perfect option 🙂
David Lebowitz, the master of indulgent desserts gave me his recipe via google and I, of course, Bliss-ed it!
I had just enjoyed a couple of glasses of Cape Mentelle, a lovely Sauvignon Blanc from Margaret River, Western Australia, the other night with a nice little seafood pasta. Fantastic; fruity, peachy and nectarine, flavours but not overwhelmingly so. I enjoyed it more and more as the glass got lower, the flavour became as smooth as silk. I don’t generally love a very fruity white wine but, I only had to take the nectarines out of the bag to immediately think of the frosty bottle I had in the fridge!
You will notice I actually put in a bit of cocoa and nutmeg into my recipe, which may seem strange!? For a brighter looking sorbet, please feel free to leave them out, but for me the mix needed a bit of extra depth in flavour, and it just seemed so right. You do sacrifice a few points in the looks department, and although you can’t taste chocolate flavours straight out, I think it adds really nicely to the complexity of the flavours.
No, this is not a kid friendly recipe, but if you want a clean, simple recipe, please link through to David’s recipe, it is gorgeous!
Heatwave Nectarine Sorbet
5-6 ripe nectarines (approximately 750g after pitting)
1/3 cup water
1/3 cup white wine (sav blanc is my choice!)
2/3 cup caster sugar
1/2 tspn dutch cocoa
1/2 tspn lemon juice
Mint leaves and tips
Pit the unpeeled nectarines and cut into rough chunks.
Place the water, wine and nectarines into a medium sized pan. Simmer over a medium heat for approximately 10 minutes, or until soft, stirring occassionally.
Stir in sugar, nutmeg, cocoa and lemon juice. Use a stick blender to puree until smooth.
Cool thoroughly ( I actually poured the mixture into the pot from my ice cream maker and put the whole thing in the freezer for an hour)
Place into your ice cream maker and churn for 45 min-1 hr. It will still need some time in the freezer, after you have finished churning, for it to firm up enough so that it can be scooped. I left mine overnight.
Mix fresh raspberries with mint leaves and place in the bottom of a dessert or wine glass. Scoop generous portions of sorbet to sit on top and decorate with a few mint tips!
Oh yes, I feel cooler already, and an extra splash of Sav Blanc will guarantee to put a little smile on my face 🙂
This is a great make ahead dessert for a warm summer evening, especially after a lovely grilled seafood meal, on a balcony by the sea….. aaaaaah, such is Summer 🙂