Ingredients

Method

• 8 nectarines
• 100 g sugar
• 3 T honey
• 1 cup water
• 4 T Woolworths prosecco vinegar
• 2 bay leaves
• 1 cinnamon stick
• vanilla ice cream, for serving
• 2 x 80 g Woolworths almond, hazelnut and coffee granola pots

Method

Ingredients

1. Cut a cross into the base of each nectarine, then set aside.

2. Place the remaining ingredients except the ice cream and granola into a large saucepan and simmer until the sugar has dissolved.

3. Add the nectarines, then cover with a piece of baking paper and simmer gently for 15 minutes.

4. Remove the fruit from the poaching liquid and allow to cool for 5 minutes, then carefully remove the skins. Serve topped with the ice cream and granola.

Find more stone fruit recipes here.

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Keletso Motau & Mogau Seshoene