We’re amid the nectarine season; an abundance of fruit is waiting for us at the stands, begging us to do something with it.
It’s the perfect time to cut them into cubes, freeze them, make smoothies, jams, Nectarine And Almond Pie, or even puff pastry pockets filled with nectarines.
Another refreshing way to enjoy the fragrant nectarines is to make a flan that goes well with the hot and humid weather: cook nectarines in syrup, strain, and process with coconut milk; cook the syrup with agar powder, combine and pour into dessert glasses; let cool, garnish with seasonal fruits and a mint leaf and enjoy.
Enjoy and let me know how it turned out😋❣️
Cook nectarines in syrup and strain. Process the fruit with coconut milk, next cook the liquid with agar powder, combine and pour into dessert glasses; Let cool, garnish with seasonal fruits and a mint leaf, and enjoy 😋❣️
Servings
Ingredients
4 Servings
- 250 gram nectarines, or peaches 3 small, or 2 large units
- 2 cups water
- ½ cup Agave syrup or sugar
- 1 tsp lemon juice
- 1 tsp pure vanilla extract
- 1 tsp agar agar powder
- 1 cup Coconut milk 18% fat
For Serving
- black /green grapes, blueberry, Lychee, mint leaves
Instructions
- Put water, sugar, salt, and lemon juice in a medium saucepan and bring to a boil.
- Meanwhile, cut the nectarines into small cubes of about 1 cm and immediately add them to the boiling syrup in the pot. Bring to a boil again, lower the heat, cover and cook for 5-7 minutes until the nectarines are soft. Remove from the heat and allow to cool for a few minutes.
- Strain, transfer the nectarines to a blender, and return the liquids to the pot.
- Process the nectarines in a blender until smooth.
- Add coconut milk and process until combined. Set aside.
- Add the agar agar powder to the syrup in the pot, bring to a boil and cook for about another minute until it thickens a little.
- Transfer to a blender and process at high speed until combined. Taste and add agave or lemon juice if necessary and process for a few more seconds.
- Pour into dessert glasses, cool to room temperature, and then refrigerate for at least 3 hours, preferably overnight.
For Serving
- Garnish with mint leaves and seasonal fruits such as black grapes, white grapes, lychees, or blueberries
?Did you try this recipeMention @VGFoodStory or tag #vgfoodstory
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