Ingredients

6 South African nectarines, sliced
75g caster sugar, plus 2 tbsp extra
1 tsp vanilla extract
100g plain flour
50g cold butter, chopped
40g desiccated coconut
40g flaked almonds

Serves
4

Preparation time:
15 minutes

Cooking time:
25 – 30 minutes



South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.

Wine recommendations by Wines of South Africa

Method

  1. Preheat oven to 180°C, fan oven 160°C, Gas Mark 4 .
  2. Place the nectarines, sugar and vanilla into a shallow 28cm-round ovenproof dish and toss to coat.
  3. Place the extra 2 tbsp sugar and flour in a bowl and mix to combine. Add the butter and use your fingertips to rub it into the flour mixture. Add the coconut and almonds and stir to combine.
  4. Spoon on top of the nectarine mixture, spreading it out evenly. Bake for 25-30 minutes or until golden and crisp. Serve warm with cream or ice-cream.

Recipe created by Reuben Riffel, head chef at Reuben’s Restaurant, Franschhoek, South Africa


Related Recipes

Chilli salt squid, South African nectarine, fragrant salad, nuoc cham, preserved lemon

South African Rainbow Superfood Salad Bowl

South African Peachy Plum Parma Bites

Feel-good South African Fruit Wholefood Supper

Wake-up-wonderful Breakfast Eggy-Bread


There are no comments yet