Nectarine Melba recipe

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 195 calories / serving
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Nectarine melba HERO

In a medium saucepan, pour in the water and 4 tablespoons of sugar. Add the nectarines and allow to poach for 10 minutes on a medium heat or until the skins become loose. Remove and peel. The skins should come off very easily - if they don't, then cook for a little longer. Halve and remove the stones (hold the nectarines with kitchen paper if they're too slippery).

Purée the raspberries with the remaining sugar. Press through a fine mesh sieve. Arrange the nectarines in dessert bowls and spoon a little sauce over each. Top with a scoop of vanilla ice cream or frozen yogurt and some mint.

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As seen in Real Food magazine

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  • Ingredients

  • 500ml (17floz) water
  • 6tbsp caster sugar
  • 4 nectarines, ripe but fairly firm
  • 250g (8oz) raspberries
  • vanilla ice cream (or frozen yogurt), to serve
  • mint leaves, to garnish
  • Energy 830kj 195kcal 10%
  • Fat 1g 1%
  • Saturates 1g 1%
  • Sugars 48g 53%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 47.9g Protein 3g Fibre 4.5g

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