Nectarine Possets

Angie Batis-Durrant, Nectarines

  • Makes 10 individual desserts set in nectarine halves

Ingredients

  • 5 large nectarines – cut in half
  • 180 ml fresh whipping cream
  • 75 grams castor sugar
  • 1 whole lemon – to squeeze onto the cut peaches 
  • 4 Tbsp / 60mls freshly squeezed lemon juice for the mixture 
  • 3 Tbsp nectarine puree, see instructions below 
  • 10ml cinnamon sugar

Method

  1. Slice your nectarines in half longways and carefully removing the pits.
  2. Then using a teaspoon carve out the inside of the nectarine, don’t go too close to the skin as you don’t want to break the outer layer.
  3. Once you have done this to all the nectarines, squeeze a whole lemon over the cut surfaces, to stop them from going brown.
  4. Place all the nectarine flesh into a blender or Nutribullet and blend until smooth.
  5. Beat the cream until soft peaks form.
  6. Add the castor sugar and beat in.
  7. Add the nectarine puree and mix through.
  8. Add the lemon juice.
  9. Spoon the cream mixture into the prepared nectarine halves. Refrigerate until serving. Sprinkle with cinnamon sugar just before serving.

TIP: You can replace the cream with plain cream cheese or mascarpone for an even more indulgent version.