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Flavourburst plum and nectarine melba

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Flavourburst plum and nectarine melba

20 minutes

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Flavourburst plum and nectarine melba

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 x 900 g punnets Flavourburst white nectarines
2 cups water
4 T honey
2 lemons, juiced
200 g frozen raspberries
1 lemon, juiced
55 g caster sugar
6 Flavourburst plums
2 cups berry juice
100 g sugar
2 cinnamon sticks

Method

Peel and chop the Flavourburst white nectarines. Place in a small saucepan with 2 cups water, honey and the juice of 2 lemons. Bring to the boil. Reduce the heat and simmer for 20 minutes.
Blend until smooth and freeze. Make a raspberry coulis by blending the frozen raspberries with the juice of 1 lemon and caster sugar until smooth, then set aside.
Gently simmer the plums in the berry juice with sugar and cinnamon sticks until the skins begin to gently peel back and the fruit is tender but still firm, about 10 minutes. Serve sliced with scoops of white nectarine sorbet and raspberry coulis.

Cook's note: This sorbet is so quick to make and is a great palate refresher on hot summer days.

Discover more fruity dessert recipes here.