Roasted nectarine and miso pops recipe

Roasted nectarine and miso pops recipe

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Cool down in style on a sweltering day with these roasted nectarine pops, which are not only pretty-as-a-picture but also addictively delicious. It might sound unusual, but the salty-and-sweet white miso combined with the honey results in a gorgeously rich caramel flavour that perfectly complements the nectarines. See method

  • Serves 8
  • 10 mins to prepare and 15-20 mins to cook, plus freezing
  • 199 calories / serving
  • Freezable

Ingredients

  • 4 ripe nectarines, halved and stoned
  • 2 tbsp light brown soft sugar
  • 2 tsp white miso paste
  • 3 tbsp clear honey
  • 1 x 250g pot mascarpone cheese
  • 100ml semi-skimmed or whole milk
  • 1 tsp vanilla bean paste

Each serving contains

  • Energy

    830kj
    199kcal
    10%
  • Fat

    14g 20%
  • Saturates

    9g 47%
  • Sugars

    16g 17%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 15.8g Protein 3g Fibre 0g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the nectarines on a baking tray and sprinkle with the sugar. Roast in the oven for 15-20 minutes, until softened (this will depend on how ripe the nectarines are). Leave to cool, then scoop out the flesh, reserving any juice but discarding the skins. Blitz the flesh and juice in a blender until smooth.
  2. To assemble the base layer of the lollies, spoon the nectarine purée into the moulds (reaching roughly halfway up) and prop up on an angle in the freezer. Freeze for 2-3 hours, until frozen solid.
  3. Meanwhile, in a bowl, mix the miso with the honey (see tip). When completely combined, stir into the mascarpone and milk in a bowl, until well combined. Add the vanilla bean paste, stirring until mixed in.
  4. Remove the moulds from the freezer and spoon the mascarpone mixture over the top of the frozen nectarine bases. Add the lolly sticks and freeze for at least three hours, or until frozen solid. To unmould, dip the lollies briefly in hot water just before serving. They will keep in the freezer for up to 5 days.

Tip: If you find the miso is a little stiff, warm it for a few seconds in the microwave or with the honey in a small pan over a low heat.

See more Fruity summer dessert recipes

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