- 6 stone fruit (plums, nectarines or peaches), stoned
- 100 g sugar
- 2 cups berry juice
- 2 cinnamon sticks
- 1 cup leftover custard
- 100 g crème fraîche
- 50 g desiccated coconut, toasted
- Mint, for serving
Gently simmer the fruit with the sugar, berry juice and cinnamon sticks until the skins begin to peel back and the fruit is tender but still firm – about 10 minutes.
Mix the custard with the crème fraîche and serve with the poached fruit, toasted coconut and mint.