{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Iced Nectarine and Almond Nougat with a Nectarine Sauce

4 oz. Whole Unpeeled Almonds
4 Ripe Nectarines
4 Large Eggs
2 oz. Unsalted Butter
4 oz. Caster Sugar
1 pt. Cream

Nectarine Sauce:
2 Ripe Nectarines
2 oz. Sugar
Juice 1 Lemon

Put the almonds in a hot oven for 5 to 6 mts. until pale brown.
Do not peel them, let them cool and then chop roughly (leave very chunky).
Liquidize 3 of the nectarines until smooth, mix with the 4 (beaten) eggs
Melt the butter and add this to the mixture with the sugar.
Pour into a pot and put on a low heat.
Heat this while beating the mixture all the time (a hand held electric beater is handy for this).
It will get quite thick and frothy.
Do not let it boil but take it off the heat when little bubbles start to rise on the edges of the pot.
Let this cool completely stirring from time to time.
Beat the cream until very stiff and able to hold its shape.
Dice the remaining nectarine into little pieces and fold this, the almonds and the peach custard into the cream.
Line a loaf tin with cling film and spoon in the mixture.
Let it freeze until firm (over night is ideal).

To make the nectarine sauce just liquidize the stoned nectarines with the lemon juice and sugar.

To serve, take the nougat out of the freezer for 30 mts. to soften slightly.
Cut into thick slices and serve on a puddle of the sauce.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef