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Nectarine and Amaretti Fool

Nectarine and Amaretti Fool

Serves 6

1 Tbsp J. Friend & Co honey
½ bottle Wrights Verjuice Chardonnay
1 Heilala Vanilla Pod ,split
4 nectarines, stones removed and halved
300 ml cream
1 tsp icing sugar
300ml Mahoe Greek Yoghurt
65g box Lazzaroni Amaretti (6 double twists)

In a large saucepan over a low heat, combine the honey, verjuice and vanilla bean, until the honey has dissolved. Add the nectarines and poach gently for approximately 5-8 minutes. Once poached remove the nectarines and set aside to cool. Reduce the syrup until it thickens, then place in the fridge to chill.

Whip the cream and icing sugar and then gently combine with the yoghurt. To assemble, spoon half of the mixture into the bottom of a big serving dish or individual glasses. Place half the nectarines on top followed by a layer of crumbled amaretti and a drizzle of syrup, reserving some of each to decorate. Top with the remaining cream mixture, crumbled amaretti, nectarines and a drizzle of syrup. Chill before serving.

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