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harvest | nectarines
By MANDY SINCLAIR
Nectarines and peaches will soften at room temperature, but not ripen. Refrigerate for up to 2 weeks, then store at room temperature for a day or so to soften.
Halve, remove stones and peel before packing into an airtight container. Freeze for up to 2 months. The texture will soften once defrosted, but are ideal to use for purees, smoothies or in baking.
Alternatively blanch fruit to soften slightly, puree and freeze.
¾ cup caster sugar
1 tsp vanilla extract
1kg nectarines, quartered, stoned
2 tbsp icing sugar
1. Combine ¾ cup of water, sugar and vanilla in a medium saucepan. Stir on low heat until sugar has dissolved. Increase heat and simmer for 15 mins, until syrupy. Add nectarines, reduce heat to low and simmer for 25-30 mins, until nectarines are thick and soft. Set aside to cool.
2. Mix together mascarpone and icing sugar until smooth. Spread onto warm brioche and top with nectarine compote.
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