Festival Recipe
Fried Stone Fruit with Mascarpone, Mint & Apple Brandy Syrup
Recipe by James Gabriel Martin
- Serves4
Ingredients
Syrup
- 40ml Apple Brandy
- 60ml Dry White Wine
- Juice of 2 Clementines
- Juice of 1 small Lemon
- 1 tsp. Brown Sugar
- 1 Cinnamon Stick
Nectarines
- 2 Nectarines
- 4 tbsp. Mascarpone
- Butter
- 1 heaped tbsp. Brown Sugar
- Sprig Fresh Mint
- Fresh Nutmeg
- Chopped Pistachios
Method
- Add all of the ingredients for the syrup into a small saucepan over a medium heat. Cook liquid down until well reduced and thick.
- Add 1 heaped tbsp. brown sugar with about 70ml of water to a pan over a medium heat and allow the sugar to dissolve.
- Place a large knob of butter in the frying pan, enough to coat the surface. Set the pan to medium and allow butter to melt and heat up before adding the sliced nectarines or other pitted stone fruit, skin side up.
- Grate fresh nutmeg over the nectarines. Turn them over and add the brown sugar and water mixture into the pan.
- Serve the fruit with freshly torn mint leaves, a pinch of cinnamon and a generous dollop of mascarpone on top.
