Passion peaches
Servings: 4
Ingredients
Pulp, juice and seeds of 8 ripe passion fruit
1 cup (250ml) champagne
1 cup caster sugar
1 tbsp NOMU Sweet Rub
1 cinnamon stick
4 ripe peaches or nectarines
Fresh mint, to garnish
Directions
In a small saucepan, combine the passion fruit, champagne, caster sugar and NOMU Sweet Rub and gently bring to a boil, stirring to dissolve the sugar. Turn the heat down and allow to simmer for 30 minutes until you have a deliciously flavourful syrup.
Slice each peach in half along the natural line from stalk to tip and twist to separate. Carefully remove the pips without damaging the flesh. Place the peach halves into the syrup, pop the lid on and simmer for a further 15-20 minutes or until the peaches are tender.
Allow to cool slightly before serving with a fresh sprig of mint.
Tip: Delicious served with a dollop of Greek yoghurt or home-made vanilla bean ice-cream.
Ingredients
Pulp, juice and seeds of 8 ripe passion fruit
1 cup (250ml) champagne
1 cup caster sugar
1 tbsp NOMU Sweet Rub
1 cinnamon stick
4 ripe peaches or nectarines
Fresh mint, to garnish
Directions
In a small saucepan, combine the passion fruit, champagne, caster sugar and NOMU Sweet Rub and gently bring to a boil, stirring to dissolve the sugar. Turn the heat down and allow to simmer for 30 minutes until you have a deliciously flavourful syrup.
Slice each peach in half along the natural line from stalk to tip and twist to separate. Carefully remove the pips without damaging the flesh. Place the peach halves into the syrup, pop the lid on and simmer for a further 15-20 minutes or until the peaches are tender.
Allow to cool slightly before serving with a fresh sprig of mint.
Tip: Delicious served with a dollop of Greek yoghurt or home-made vanilla bean ice-cream.
Ingredients
Pulp, juice and seeds of 8 ripe passion fruit
1 cup (250ml) champagne
1 cup caster sugar
1 tbsp NOMU Sweet Rub
1 cinnamon stick
4 ripe peaches or nectarines
Fresh mint, to garnish
Directions
In a small saucepan, combine the passion fruit, champagne, caster sugar and NOMU Sweet Rub and gently bring to a boil, stirring to dissolve the sugar. Turn the heat down and allow to simmer for 30 minutes until you have a deliciously flavourful syrup.
Slice each peach in half along the natural line from stalk to tip and twist to separate. Carefully remove the pips without damaging the flesh. Place the peach halves into the syrup, pop the lid on and simmer for a further 15-20 minutes or until the peaches are tender.
Allow to cool slightly before serving with a fresh sprig of mint.
Tip: Delicious served with a dollop of Greek yoghurt or home-made vanilla bean ice-cream.
Ingredients
Pulp, juice and seeds of 8 ripe passion fruit
1 cup (250ml) champagne
1 cup caster sugar
1 tbsp NOMU Sweet Rub
1 cinnamon stick
4 ripe peaches or nectarines
Fresh mint, to garnish
Directions
In a small saucepan, combine the passion fruit, champagne, caster sugar and NOMU Sweet Rub and gently bring to a boil, stirring to dissolve the sugar. Turn the heat down and allow to simmer for 30 minutes until you have a deliciously flavourful syrup.
Slice each peach in half along the natural line from stalk to tip and twist to separate. Carefully remove the pips without damaging the flesh. Place the peach halves into the syrup, pop the lid on and simmer for a further 15-20 minutes or until the peaches are tender.
Allow to cool slightly before serving with a fresh sprig of mint.
Tip: Delicious served with a dollop of Greek yoghurt or home-made vanilla bean ice-cream.
