ROASTED NECTARINES WITH ROSE WATER AND MASCArPONE CREAM
RECIPE: Roasted nectarine with rose water mascarpone - serves 4.
2 large nectarines (or 3 small) - sliced into wedges
2 teaspoons of vanilla bean paste
3/4 cup thickened cream
1 tablespoon of mascarpone
2 tablespoons of rose water
2 teaspoons of pomegranate molasses
1/3 cup pistachio's - chopped
1 punnet raspberries - 3 per glass
Rose petals to decorate.
Preheat oven to 180C and add nectarine wedges to a lined baking tray.
Spread the vanilla bean paste over all of the nectarines.
Roast nectarines for 20 minutes on 180C
While the nectarine's are roasting, whip the thickened cream into soft peaks.
Add the mascarpone and rose water to whipped cream and stir.
When nectarines are done, leave to cool for 10 minutes then you can start your layering.
To Layer in martini glasses or any shallow glass: 1 large dollop of mascarpone cream, 1/2 a teaspoon of pomegranate molasses on top of cream, then 4 wedges of nectarine (try to build them up high), a sprinkle of pistachio's, add the raspberries and another small dollop of mascarpone cream. Put in the fridge for at least an hour before serving.
NOTE: Do these ahead of time and have them ready in the fridge.