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
200g blueberries
4 scoops vanilla ice cream

Preparation time
25 minutes, plus cooling



  1. 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.
  2. 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.
  3. Bring to boil, add the nectarines, and boil for 1 minute more.
  4. Let the nectarines cool in the syrup, then cut 3 into chunks and puree the other 3.
  5. Discard the lime halves, strain the syrup, and keep to one side.
  6. 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.
  7. 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.

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