February 26, 2009
One of the joys of summer is stone fruit and I’ve certainly been making the most of it this year and enjoying apricots, plums, peaches, nectarines and even the occasional pluot. During a recent visit to my sister in Auckland, I envied her the sturdy plum tree just a few steps from her veranda. There were plenty of ripe plums there for the taking.
Alas, the only thing edible in my garden is the cherry tomato crop so I have to go to the market for my summer fruit.
There were plenty of nectarines on sale during recent visit so I bought both yellow and white varieties. I usually store them in the refrigerator and take out a few each night for eating the following day as they can quickly start deteriorating in the warm weather.
We’ve been having plenty of barbecues lately and a couple of grilled nectarines make a nice end to an alfresco meal. Try to get good juicy nectarines. Dry floury ones just don’t do it.
1 or two nectarines per person
Halve the nectarines and remove the stones. Sprinkle over a few salt flakes. Take a small piece of goat’s cheese and place it in the stone cavity. Wrap a grape leaf around the nectarine half and secure in place with a toothpick.
Drizzle some olive oil over the cheese and place the nectarine halves on the grill over a medium heat until warmed through, or put them in an ovenproof dish and bake in the oven for a few minutes at 180C.
If you don’t have any grape leaves, use a square of aluminium foil.
As a sweeter alternative, the nectarine cavities can be filled with crumbled macaroons and sprinkled with amaretto.
| ©2000-2013 Pat Churchill