IMG_0013_1
ORANGE-GLAZED PORK SAUSAGES
C&D Photo_0468
VANILLA SUGAR
C&D Photo_0792
SWEET & SOUR PORK
C&D Photo_0488
SUGAR-CURED SALMON
C&D Photo_0785
BALSAMIC & ROASTED GARLIC GLAZED DUCK
C&D Photo_0505
CARAMEL GINGER CHICKEN
C&D Photo_0418
BLUEBERRY JELLY
C&D Photo_0430
BRANDY SNAPS
C&D Photo_0448
CINNAMON SCROLLS
GingerCustard03
Ginger custard
GingerPudding03
Ginger pudding
GingerRibs04
Pork ribs with mandarin & ginger beer glaze
GingerPrawns04
PRAWN AND PICKLED GINGER SALAD
GingerGarlicRelish00
GINGER AND GARLIC RELISH
GingerPickle02
PICKLED GINGER
GingerCalamari03
CRISPY AROMATIC SQUID
GingerIce-cream02
GINGER PRESERVE
GingerBeer02
GINGER BEER
Nougat Cranberry & Almond
Cranberry and almond nougat
C&D Photo_0397
Macadamia butterscotch brittle
Sautéed Nectarines with Maple Syrup, Almonds and Greek Yoghurt

Sautéed Nectarines with Maple Syrup, Almonds and Greek Yoghurt

Servings: 4

Ingredients

4 nectarines or peaches
2 tbsp light brown sugar
60g unsalted butter
2 tbsp maple syrup
2 tsp NOMU Sweet Rub
Juice of ½ an orange
250ml Greek yoghurt, to serve
Maple syrup, to drizzle
100g flaked almonds, toasted

Directions

Carefully halve the nectarines and remove the pips. Sprinkle the flesh side with light brown sugar.

In a deep non-stick frying pan, melt the butter over medium heat. Place the sugar-coated nectarines flesh-side down onto the melted butter and fry until nicely caramelized. Turn the peaches over and add the maple syrup, NOMU Sweet Rub and orange juice to the pan. Place the lid on and allow to simmer for 10 minutes until the nectarines are warm and just cooked through and the sauce has reduced to a delicious syrup.

Remove from the pan and serve with a generous dollop of Greek yoghurt, drizzled with maple syrup and sprinkled with toasted almonds.

Ingredients

4 nectarines or peaches
2 tbsp light brown sugar
60g unsalted butter
2 tbsp maple syrup
2 tsp NOMU Sweet Rub
Juice of ½ an orange
250ml Greek yoghurt, to serve
Maple syrup, to drizzle
100g flaked almonds, toasted

Directions

Carefully halve the nectarines and remove the pips. Sprinkle the flesh side with light brown sugar.

In a deep non-stick frying pan, melt the butter over medium heat. Place the sugar-coated nectarines flesh-side down onto the melted butter and fry until nicely caramelized. Turn the peaches over and add the maple syrup, NOMU Sweet Rub and orange juice to the pan. Place the lid on and allow to simmer for 10 minutes until the nectarines are warm and just cooked through and the sauce has reduced to a delicious syrup.

Remove from the pan and serve with a generous dollop of Greek yoghurt, drizzled with maple syrup and sprinkled with toasted almonds.

Shop the products

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips