Honey and whisky soused nectarines
Silvana Franco shows you how to make a deliciously simple pud with a Scottish twist.
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.
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!
Typical values per serving: