We've finished our nectarines and these are the last picks of the crops. While we're enjoying a warm weather today, I should be pulling out weeds and collecting the seeds for next planting time. Garden is a mess when the flowers are having their final periode of blooming, and yes, there's more work awaiting to be done. We're still able to enjoying peaches and passionfruits at the moment, another trip to the orchard each day, another work of stewing and freezing fruits! I have made more fruit cheeses, this time I only made damsons cheese and jam from these dainty purple-skin plums.
1 quantity sweet short crust pastry, blind baked.
18 nectarines, washed and quartered,
sugar to sprinkle,
3 Tbs water
Arrange the quartered nectarines, cut-side up. Sprinkle with sugar and pour in the water. Roast at 180C for 20-30 minutes or until soft. Set aside.
300ml fresh cream,
3-5 Tbs caster sugar (the more the sugar, the sweetest it will be, duh!),
1 vanilla bean, split,
5 egg yolks
Heat the cream, milk and vanilla bean in a saucepan until almost boiling. Beat the yolks and sugar until pale and creamy. Pour in the hot cream mixture, discard the vanilla bean. Return to the saucepan, on low heat. Stir occassionally until the mixture is thicken. Set aside. Once cool, pour the custard in the baked tart case. Top with roast nectarines. Serve with extra cream or ice cream. The remaining nectarines will be good for breakfast with muesli and yogurt or with yogurt alone. YUM!