Glazed Nectarine Slices
The butter and sugar melt and bathe the nectarines and brioche in a spicy, butterscotch glaze. In place of the whole seeds, you could use about half a teaspoon of Chinese five spice powder, which is sold by a major British food company and is available in supermarkets.
INGREDIENTS:
2 RIPE BUT FIRM NECTARINES
2-4 SLICES OF BRIOCHE, OR OTHER GOOD, FIRM BREAD SUCH AS CHOLLA OR VIENNA, DEPENDING
ON SIZE, CRUSTS REMOVED
APPROXIMATELY 55 G/2 OZ.
UNSALTED BUTTER
TSP CORIANDER SEEDS
1/2 TsP SZECHUAN PEPPERCORNS
CINNAMON STICK
APPROXIMATELY 55 G/2 OZ
LIGHT MUSCOVADO SUGAR
APPROXIMATELY 3 TBSP FLAKED
ALMONDS (OPTIONAL)
TO SERVE:
ORANGE. BUTTER SAUCE, ICED MASCARPONE (SEE PAGE 8o), SABAYON SAUCE (SEE PAGE 185), CREAM, VANILLA
DAIRY ICE CREAM OR
STRAINED GREEK YOGURT
DIRECTIONS:
Set. the oven to 180°C/350°F/Gas 4. Butter a shallow baking sheet.
Place the nectarines in a bowl, pour over boiling water and leave for about 30 seconds. Remove the nectarines from the water, then peel off the skins and cut each nectarine in half and remove the stone.
Cut the slices of bread ill half if they are large. Generously butter one side of each slice of bread.
Crush the spices together very finely. Mix with the sugar and sprinkle some over the buttered side of the bread.
Place a nectarine half, cut-side down, on the buttered and sugared side of each piece of bread and cut deep slashes in the fruit. Insert slivers of butter in the slashes, scatter over the almonds, if using, and sprinkle generously with the remainder of the sugar and spice mixture. Lay the slices on the baking sheet and bake for about 15 minutes until the bread is crisp and browned at the edges, the fruit softened and coated in sauce. Serve warm with Orange Butter Sauce, Iced Mascarpone, Sabayon Sauce, cream, vanilla dairy ice cream or strained Greek yogurt.
