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Nectarine Brulee

6 Nectarines
3 oz. Caster Sugar
14 oz Apple Juice
2 oz. Flour
6 Egg Yolks
3 Tablespoons Dark Brown SugarPut the Apple Juice and Sugar into a pot and bring to a simmer.
Simmer together for 5 mts.
Cut the Nectarines in slices against the stone and poach in the juice until soft (depending on the ripeness of the fruit this may take anything from 2 mts. to 10 mts.).
Remove the nectarines from the syrup with a slotted spoon and put in the bottom of a fairly flat ovenproof dish.
Bring the syrup back to the boil.
Mix the egg yolks and the flour together in a bowl and beat well together.
Pour the hot syrup over them and beat together.
Pour this mixture back into the pot and bring to the boil again whisking well all the time.
This will form a thick custard (or Crème Patisserie).
Pour this over the nectarines in their dish and leave to set in a cool place.
Just before you serve, sprinkle the dark brown sugar evenly over the top of the custard.
Put the grill on to hottest and put the dish under the grill until the sugar bubbles and melts.
Leave for a moment to set the sugar and then serve.
The sugar will have formed a delicious crisp crust on top of the custard.

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