| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
The, Alex, Factor |
4 |
servings |
INGREDIENTS
| 4 |
lg |
Ripe peaches; your favourite |
|
|
; variety |
| 20 |
g |
Unsalted butter; ( 3/4oz) |
| 60 |
g |
Sugar; (2oz) |
| 4 |
lg |
Ripe nectarines; stoned adn cut in 6 |
| 20 |
g |
Unsalted butter; (3/4oz) |
| 4 |
tb |
Amaretto |
| 150 |
g |
Sugar; (5oz) |
| 100 |
ml |
Water; (3 1/2fl oz) |
| 300 |
g |
Sugar; (11oz) |
| 100 |
g |
Fructose; (4oz) |
|
|
Groundnut oil for greasing the ladles |
| 4 |
tb |
Mascarpone |
| 4 |
|
Sprigs mint |
|
|
Icing sugar |
INSTRUCTIONS
NECTARINES
SUGAR CAGES
TO SERVE
Preheat the oven to 160°C/325°F/gas mark 3.
Make a small incision in the top of each peach; place them on a little
ovenproof tray and top each with a little of the butter. Sprinkle the
fructose over them, then roast in the preheated oven for 30 minutes.
For the nectarines: Saute the nectarines for 2 minutes in the butter, add
the amaretto, the sugar and the water then reboil. Set aside.
To make the sugar cages: Make a caramel with the sugar and fructose then
shape over the back of a ladle which you will have greased with the
groundnut oil. Remove them as they harden slightly.
To serve, place the nectarins in the bottom of four plates followed by a
spoonful of the mascarpone, then a sugar cage followed by a peach, a sprig
of mint then another sugar cage.
Converted by MC_Buster.
Per serving: 701 Calories (kcal); 8g Total Fat; (10% calories from fat);
trace Protein; 157g Carbohydrate; 22mg Cholesterol; 8mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
10 Other Carbohydrates
Converted by MM_Buster v2.0n.
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