Mmmmm stone fruit season is here!
I have a bit of a thing for stone fruit – especially nectarines. If you look to your left, or right – you will see a stone fruit orchid at a family friends farm, out near Stanthorpe. Yep – I love them that much that they’re the background on this blog!
How good is it when you have your first bite of the season? That sweet, tart, soft – almost sorbet like when you get a perfect one!
I do like eating mine raw – but I did make this delicious recipe once which even thinking about now sends my taste buds into drool mode.
Grilled nectarine wrapped in prosciutto, brie, red onion, mix leaf lettuce with a light olive oil dressing and crushed caramalised nuts.
For a light lunch for 2 –
-You can make your own nuts by putting them in a pan with small sprinkle of sugar and wait for sugar to melt and half coat the nuts – set aside on a piece of baking paper, then later crush into smaller chunks. Or cheat and buy them! I’ve made this meal without them, so if you’re allergic then you’re not missing out on too much…
-Cut 1 nectarine in quarters and place flesh side down in a medium hot pan for about a minute or less each side. Wrap them in prosciutto.
-In a clean plastic bag add your clean leaves, 1/4 thinly cut red onion, *a little bit of olive oil and a tiny bit of balsamic or lemon juice, salt and pepper – then shake it about – this coats the leaves really well and avoids big glugs of dressing hidden in your salad! Divide onto the 2 plates.
-Place the prosciutto wrapped nectarines on top and a few slices of brie, then sprinkle with some of the nuts.
*if you’re preparing this in advance than wait until you’re just about to serve to dress the salad to ensure the leaves don’t become soggy.