Sunday, 16 June 2013

Caramelised Nectarines with Strawberry Balsamic Sauce.

For the strawberry sauce place hulled and chopped strawberries in a small saucepan with a drop of water and sugar to taste over a low heat. Cook until the strawberries collapse and release all their juices and turn to pulp.
Push the strawberry mixture through a fine sieve using the back of a wooden spoon until all the pulp is pushed through. Add a dash of balsamic vingar and reheat in the clean saucepan to reconstitute the mixture. If its to thin reduce to a sauce.
Cut the nectarines (or peaches) in half and remove the stone. Place on a barbecue or in a hot griddle pan and cook on both sides until the sugars caramelise.
Serve with the strawberry sauce and cream.

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