Flavourburst plum and nectarine melba

Flavourburst plum and nectarine melba

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  • 6
  • Easy
  • 15 minutes
  • 20 minutes


  • 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

Cooking Instructions

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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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