Glistening Nectarines

This celebration of summer pairs beautiful local nectarines with J. Friend & Co. Raw Comb Honey, the 2022 Outstanding NZ Food Producer Awards Farro Earth Champion. As Kathy Paterson, who created the dish, says it's ‘a honey that is simply unable to be compared’. Kathy says nectarines could be substituted with poached peaches or apricots. Additionally, she notes there’s flexibility with the amount of sugar added depending upon your taste. However, she cautions that some sugar used in poaching does bring out the flavour in fruit.

Serves 4

1 large orange

¼ cup sugar

4-6 nectarines, quartered

4 tablespoons crème fraiche

J. Friend & Co Uncut Raw Comb Honey of Aoteraroa

fresh herbs, such as mint, baby nasturtium leaves, green and purple shiso and nasturtium petals

Finely grate the zest of the orange and set aside. Juice the orange and put in a wide, heavy-based saucepan along with the sugar and 2 tablespoons cold water.

Put over low heat and gently heat to dissolve the sugar. Pop in the nectarine quarters, cover and poach until just tender, about 8-10 minutes, depending on their ripeness or to your preference.

Remove nectarines and return poaching juices to the heat. Cook until slightly syrupy. Remove from the heat.

Put a tablespoon of crème fraiche in the base of 4 shallow bowls and using a small spatula smear across the base a bit. Arrange nectarines on top.

Cut a thin sliver or scoop a piece of J. Friend & Co Uncut Raw Honey and put on top of the nectarines. Scatter over the reserved orange zest and finish with your choice of fresh herbs and petals.