Spiced Nectarines with lemon and cardamom Cream

This dessert is inspired by a Pakistani/Hyderabadi dessert called Khubani ka Meetha, traditionally made with dried Hunza apricots, topped with fresh buffalo cream and apricot kernels. This version of mine uses lightly spiced, ripe Italian nectarines, which I top with a lemon- and cardamom-scented coconut cream and pan toasted almonds. To me, this is the best celebration of a hot summer and a wonderful autumn to look forward to. I recollect warm balmy summers at home, diving into this cool, creamy and satisfyingly guilty pleasure.

Spiced Nectarines topped with Lemon, Coconut & Cardamom Cream and Toasted Almonds

Cooking Time: 25 minutesServes: 4

2 Large Ripe Italian nectarines, cut in medium slices3 tbsp caster sugar1 tbsp water3 cardamom pods1 inch cinnamon stick1 small star anise140 ml whipping cream2 tsp icing sugar½ tsp freshly ground cardamom2-3 drops lemon extract1 tbsp desiccated coconutZest of half a lemon1 tbsp blanched almonds, pan roasted and chopped

Begin by dissolving the sugar and water over medium heat and add the whole spices. Simmer until dissolved, then add the nectarine slices. Stew until fruit is soft and there is some thick sugar syrup around it. Allow to cool completely. Discard the whole spices.Whip the cream with the icing sugar until it reaches soft peaks. Gently stir in the cardamom, lemon extract, coconut and half the lemon zest.To assemble, pour the cooled nectarines and syrup into a small serving bowl, top with the whipped lemon cream and garnish with the remaining lemon zest and toasted almonds.Serve cool – best assembled right before serving.

This recipe was developed by me, specially for and using all ingredients by Natoora