This dessert is a great way to celebrate fresh fruit such as nectarines and raspberries. It’s summery, but tastes great warm as well as cool – perfect for the unpredictable Irish weather.
Serve with whipped cream, or vanilla ice cream.
Serves 6
Prep time: 10 – 15 minutes
Cooking time: 22 minutes
Ingredients
- 1 x sheet of frozen puff pastry, thawed
- 1 egg, lightly beaten
- ½ tsp cinnamon
- 3 tbsp caster sugar, plus 1 tsp
- 1 tbsp cornflour
- 400g nectarines, peeled, pitted and sliced
- 150g raspberries
To serve:
- Whipped cream
Instructions
1. Preheat the oven to 190˚C/170˚C fan/gas mark 5 and place the puff pastry on a work surface. Brush over the egg and sprinkle over half of the cinnamon and one teaspoon of the caster sugar.
2. Use a biscuit cutter to cut circles out of the pastry and place on a baking tray. Bake for 15 minutes until puffed and golden.
3. Whisk the cornflour with the remaining cinnamon and sugar in a saucepan. Add the nectarines, raspberries and 120ml of water.
4. Cook for 5-7 minutes until the mixture is thickened and bubbly.
5. Serve warm with the puff pastry on top and a dollop of whipped cream.
Per Serving: 310kcals, 17g fat (4.3g saturated), 36g carbs, 12.8g sugars, 5.1g protein, 3.6g fibre, 0.14g sodium.
