Snooker ball nectarines
Make this when nectarines (or peaches) are at their best in summer. You can also use raspberries and blackberries when currants are hard to find, but stabilise the juice with a little cornflour, as with redcurrants.
- 10 ripe nectarines (or peaches)
- 250g blackcurrants
- 1-2 tablespoons coconut palm sugar
- 250g redcurrants
- 1 tablespoon clear honey
- 1 teaspoon cornflour
Peel the nectarines (or peaches) by plunging into newly boiled water for 10 seconds and then peeling back the skin with a sharp knife. Cut the fruit in half and remove the stone.
To make the blackcurrant purée, gently sweat the blackcurrants in a pan with only the coconut sugar, no water added. Half-cook them on a gentle heat for just a minute or two. Allow to cool and liquidise. Push the flesh through a medium gauge sieve. You are left with a purée which is quite dense.
Next make the redcurrant purée. Liquidise the raw redcurrants and sieve as above. Mix with the honey. Mix the cornflour with a teaspoon of the purée and slowly stir that into the rest of the juice on a very gentle heat until the mixture looks translucent. The cornflour thickens the sauce a little and prevents it separating.
Divide the half nectarines between two plates, and spoon redcurrant purée over one lot, and blackcurrant over the other. Keep some purée back, and put into two jugs to take to the table.
Serve one of each colour with remaining purée and ice cream.