So I bought these nectarines to make jam with but just knew I wasn’t going to get to it in time, so I just poached them in a simple sugar syrup with a vanilla bean instead, thinking they’d be good for brekkie w/ yoghurt. But I haven’t been in a yoghurt frame of mind for a few days and they’ve just been sitting in our
fucking small tiny fridge taking up space.
So I thought, use them in a cake. But all the recipes I could find called for raw nectarines and I was worried they would be too wet.
Combine all that with a hankering I’ve had to make a ricotta pudding or tart of some sort and who should come up with a solution but the trusty Allan Campion and Michele Curtis in their most recent tome, In The Kitchen. It gave all manner of possibilities in terms of combinations, one of which was roasted nectarines – so while mine were poached, it worked a treat.
It tastes fantastic and looks very sophisticated which, you know, for me is quite a feat indeed.
- 1 x 25 cm sweetcrust pastry shell
(I used my shortcrust recipe, blind baked it until golden then proceeded as per recipe)
- 1 cup ricotta
- 1/2 cup caster sugar
- 3 eggs
- 1 tsp vanilla
- 1/2 cup cream
- 2 tbsp plain flour
- grated zest of 1 lemon
- 2 tbsp lemon juice
- 6-8 poached nectarines (see ‘recipe’ below)
- ground cinnamon
- Preheat oven to 180C
- In a bowl whisk together the ricotta, caster sugar, eggs, vanilla, cream and flour with the grated zest and lemon juice
- Line the pastry case with the nectarines then pour over the ricotta mix
- Sprinkle w/ cinnamon and bake for 40 minutes or until firm.
Guys look, I can’t really call this a recipe. I dumped a bag of nectarines in a saucepan, covered with water, poured over some sugar and added a vanilla bean. I brought it to the boil, turned it down and cooked until the liquid was vaguely syrupy and the nectarines soft.