Nectarines, Ricotta, Green Almonds and Fennel

by Ian Oakes




You'll need

  • 4 yellow nectarines
  • 4 white nectarines
  • 150g raw sugar
  • 100mL water
  • Zest + juice of 1 orange
  • Zest + juice of 1 lemon
  • 1 cinnamon quill broken into 2 pieces
  • ¼ bunch thyme leaves
  • 1 sprig rosemary
  • 4 fresh bay leaves
  • 1 tbsp. softened butter
  • 200g whipped ricotta (Ingredients below)
  • 100g green almonds, shelled
  • Fennel fronds to garnish
  • Sea salt
  • For the Whipped Ricotta
  • ---------------
  • 200g ricotta
  • tsp. lemon juice
  • tsp. grated lemon rind
  • tsp. grated orange rind
  • Seeds of 1 vanilla pod, reserve the pod for poaching and baked nectarines.
  • Pinch of ground cinnamon

Here's how

  1. To whip the ricotta
  2. Place all ingredients into a mixing bowl and whisk until light and fluffy. Refrigerate until required.
  3. To bake the nectarines
  4. Add 2 white nectarines, cut in half and seed removed to a baking dish lined with baking paper.
  5. Cover with 50g of raw sugar, ½ of the orange zest and juice, ½ of the lemon zest and juice, ½ a cinnamon quill, ½ vanilla pod, 2 bay leaves, ½ sprig rosemary, half of the thyme leaves and the softened butter. Mix together to coat the nectarines, season with a touch of sea salt.
  6. Bake in a 220 degree oven for approximately 10-15 minutes. The nectarines should be still slightly firm to the touch and slightly golden.
  7. Allow to cool in the tray, reserve the cooking juices. Strain cooking juices once cooled and infused.
  8. To poach the nectarines
  9. Add 100g of raw sugar to 100mL of water, bring to the boil.
  10. Remove from the heat and add ½ of the orange zest and juice, ½ of the lemon zest and juice, ½ a cinnamon quill, ½ vanilla pod, 2 bay leaves, ½ sprig rosemary and the other half of the thyme leaves, stir to combine.
  11. Add two yellow nectarines whole, put back on the stove and bring up to a gentle simmer. Simmer for 3-5 minutes then turn off heat and allow to col in the poaching liquid.
  12. To serve
  13. Slice the remaining white and yellow nectarines into thin slices. Spread out onto serving platter.
  14. Remove skins from the poached nectarines and cut into quarters, removing the seed. Arrange on top of the fresh, sliced nectarines.
  15. Arrange the baked nectarines onto the serving plate and drizzle with the strained roasting juices.
  16. Add dollops of whipped ricotta and scattered with the green almonds. Garnish with fennel fronds. Season with sea salt.

About the Author

Ian Oakes

Ian Oakes was born and raised in Sydney and with it came his enthusiasm for fresh, quality food that reflects the Australian way of life. Ian is passionate about using seasonal, locally sourced produce to create innovative dishes and memorable flavours. Ian consulted across a selection of Sydney... Read Full Bio

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