Honey and whisky soused nectarines

Silvana Franco shows you how to make a deliciously simple pud with a Scottish twist.

DURATION 0:02:18

Tags: Silvana Franco, early summer Harvest, Dessert, pudding,

Recipe -


100g Waitrose Scottish heather honey
1 Vanilla pod, halved lengthways
75ml Waitrose Scotch Whisky
1 pack Waitrose Perfectly Ripe Regal’in Yellow Fleshed Nectarines, halved and stoned 
4 Waitrose All Butter Stem Ginger Shortbreads


1. Place the honey, vanilla pod and 200ml water in a pan and gently bring to the boil. Stir in the whisky and remove from the heat.

2. Place the halved nectarines in a heatproof bowl and pour over the hot liquid. Leave to cool then chill for at least 4 hours or up to 24 hours.

3. Spoon the nectarines and the sousing liquid into 4 small dessert bowls and serve with the shortbreads.

Cook’s tip

For an attractive finish, try searing the cut-side of the nectarines in
a hot griddle pan for a minute or so until bar-marked before pouring over the hot liquid.

And to drink…

This Asti is a great choice to complement the nectarines.
It’s light, sweet and deliciously refreshing – plus it’s fizzy!


Nutritional Info

Typical values per serving:

Energy 1,120kJ/266kcals
Fat 4.1g
Saturated Fat 2.5g
Carbohydrate 43.8g
Sugars 37.6g
Salt 0.1g

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