6 large ripe South African nectarines
100g caster sugar
1 inch piece of ginger, peeled and split
1 stalk lemongrass, crushed
1 lime, halved
250ml double cream
1 tsp pure vanilla extract
4 scoops vanilla ice cream
25 minutes, plus cooling
- Plunge the nectarines in boiling water for 30 seconds. Transfer them to a bowl of iced water, then drain, peel and then cut in half.
- In a pot just large enough to hold the nectarines, stir together 500ml of water, 100g sugar, the ginger and lemongrass. Squeeze in the lime juice, and add the nectarine halves.
- Bring to boil, add the nectarines, and boil for 1 minute more.
- Let the nectarines cool in the syrup, then cut 3 into chunks and puree the other 3.
- Discard the lime halves, strain the syrup, and keep to one side.
- Whip the cream with the vanilla until medium peaks form, and then fill the bottoms of 4 serving glasses with the nectarine puree. Share the cream mixture between the glasses, then top with the nectarine chunks and blueberries.
- Spoon over some of the reserved syrup. Finish each serving with a scoop of vanilla ice cream.
Recipe created by Reuben Riffel, head chef at Reuben’s Restaurant, Franschhoek, South Africa
* Top tip: to reduce the fat content, use low fat Greek yogurt in place of the cream, and simply stir in the vanilla extract.