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
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
- Preheat oven to 180°C, fan oven 160°C, Gas Mark 4 .
- Place the nectarines, sugar and vanilla into a shallow 28cm-round ovenproof dish and toss to coat.
- 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.
- 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