This is the PERFECT recipe to have on hand for those nectarines that are on their last leg — turn them into a compote! My absolute favorite way to eat this on toast, with mascarpone and fresh mint. Give this a try, and let me know what you think!
INGREDIENTS
520g nectarines, cut into bite size cubes (about 5-6 nectarines)
60g granulated sugar
Pinch of salt
1 teaspoon vanilla extract
40g maple syrup
2 tablespoons fresh lemon juice
1 sprig fresh rosemary, finely chopped
Eat over toasted sourdough bread with mascarpone and fresh mint
METHOD
Add all ingredients to a medium size pot and turn the heat on to medium. Cover the pot. When mixture begins to boil, uncover the pot and lower heat to low. Let it simmer, uncovered, until it’s reduced by ¾. Stir regularly. Depending on the size of your pot, this can take from 30 to 40 minutes. Keep an eye on it!