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With sweet, juicy fruit in abundance during summer there is no excuse not to enjoy a little sweet treat after dinner. Here is an easy little treat - and if you do not like ginger, use any flavour from brandy to honey and vanilla to add a little kick to the crème.

Brandy-flamed & Grilled Nectarines with Ginger Crème

Ingredients


  • 4 ripe (but firm) nectarines
  • 65 ml brandy
  • 125 ml peach & orange juice (Liquifruit)
  • approximately 90 ml castor sugar (or less, to taste)
  • 250 ml cream, stiffly beaten
  • 5 – 10 ml finely grated gingerroot (you know your own taste)
  • mint leaves



Chef's hint: You can use any kind of peach you fancy. Even those big, fat juicy plums will work marvellously!

Method


Wash, halve and stone the nectarines. Place the brandy in a saucepan over medium heat and when the brandy is heated, add the nectarines, cut side facing down. Set the brandy alight and when the flames die down, turn the peaches so that the cut side faces uppermost then add the juice and sprinkle to taste with castor sugar. Bring to a boil, reduce heat and cover with a lid. Simmer for 3 – 5 minutes or until the peaches are starting to soften, but not nowhere mushy.

Transfer the peaches to a heated grilled pan, cut side facing down so that you can see the dark caramel score marks when the peach flesh is grilled. Grill the peaches to your liking, basting with the pan juices, if any.

When the peaches are grilled to your liking, transfer them to individual serving plates. Combine the cream with the grated gingerroot and castor sugar to taste. Pile or spoon a small dollop on each peach half and drizzle with pan juice, if any, and serve.

Serves 4