Home » Food and Wine » Recipes » Nectarine and Ginger Crumbles

Nectarine and Ginger Crumbles

Nectarine and Ginger Crumbles

Together with South African wine favourite Drostdy-Hof Sarah Graham brings to life her passion for down-to-earth and delicious food as she travels through southern Africa in her show, Sarah Graham’s Food Safari.

Here she matches the lusciously aromatic and fruity Drostdy-Hof Adelpracht with her easy-to-make and delicious dessert recipe for Nectarine and ginger crumbles. Packed with aromas of dried apricots, peaches and a touch of honey, the off-dry wine also cleverly accentuates the spice of Sarah’s more-ish dish.

Nectarine and Ginger Crumbles

Sarah Graham matches the lusciously aromatic and fruity Drostdy-Hof Adelpracht with her delicious dessert recipe for Nectarine and ginger crumbles. Recipes Nectarine and Ginger Crumbles European Print This
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 ripe nectarines (or plums)
  • 1 tsp butter
  • 1 tsp sticky brown sugar
  • 1 sprig fresh thyme (or rosemary)
  • 4 to 6 ginger biscuits, crushed roughly in a small plastic bag (use a rolling pin or bottle of wine to crush)
  • Small handful toasted almonds or pecans, roughly chopped, to garnish
  • Whipped cream, vanilla ice cream or mascarpone, to serve

Instructions

  1. Heat a griddle pan over medium to high heat.
  2. Halve the nectarines, remove the stone, sprinkle a little sugar over the cut sides and add to the griddle pan with the butter and thyme.
  3. Cook on the cut side for 2-3 minutes, or until blistered and golden. Remove from the heat and set aside to cool.
  4. Divide the ginger biscuit crumbs between serving glasses or ramekins, then layer in the fruit, followed by more crumble and nuts.
  5. Serve while warm with a dollop of whipped cream, vanilla ice-cream or mascarpone and a glass of chilled 2015 Drostdy-Hof Adelpracht.

 

More From Country Life

Send this to a friend