- 2 cups verjuice
- 8 ripe nectarines
- For the raspberry spoom
- 6 egg whites
- 100 g caster sugar
- 250 g frozen summer berries
- juice of 1 lemon
Add the verjuice and nectarines to a saucepan and place over a medium to high heat. Bring to a boil and then simmer gently for 25 minutes, or until the fruit is beautifully blushing and tender.
To make the raspberry spoom: Beat the egg whites with 70 g castor sugar until soft silky peaks form. Add the berries, lemon juice and remaining sugar to a blender and blend until smooth.
Gently fold the berry mixture into the fluffy meringue mixture until combined and place in the freezer for 30 minutes, or until semi frozen.
To serve: Dish the sweet nectarines, along with a little verjuice, into bowls and spoon over dollops of glossy raspberry spoom.
Cook’s note: When making spoom, experiment with flavours such as lemon, blood orange and black cherry.