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Astar's peach and nectarine recipes - 3 March


Astar's peach and nectarine almond tart

Peach, nectarine and ginger muffins

Chicken with peaches and nectarines

Chicken with peaches and nectarines

Shopping list
2 firm peaches
2 firm nectarines - cut into eighths
Olive oil
2 large chicken breasts cut into thick strips
2 tbsp flour - salt and pepper
1 tbsp freshly chopped fresh tarragon
100ml brandy - peach brandy if you have it
100ml chicken stock
2 tbsp lite cream
2 tbsp freshly chopped fresh flat leaf parsley for garnish
2 tbsp toasted slivered almonds

Method

Coat chicken strips in seasoned flour

Heat a little oil in a heavy based pan.
Add chicken and quickly stir fry,
Remove from pan and keep warm.

Deglaze pan with chicken stock, add peaches, brandy and tarragon. 

Reduce heat and cook several minutes.

Return chicken and any juices back to pan.

Stir in cream along with half the toasted almonds and bring back to temperature.

Place on serving platter, top with peaches and sauce and garnish with remaining almonds and chopped parsley.

Lovely with a fresh baby spinach salad.


Peach nectarine and ginger muffins

Shopping list
1/2 cup chopped nectarines
1/2 cup chopped peaches
4 pieces finely chopped crystallized ginger
1/2 cup pecan nuts

2 cups flour
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs at room temp
1/2 cup melt butter
1 cup natural yoghurt
1/2 cup pecan or walnuts

Preset oven to 200degC

Grease and line bottoms of muffin pan pans with a little square of baking paper

Into large bowl flour, sugar, baking powder, baking soda, salt and sugar.

In another bowl mix together eggs, yoghurt and butter.  Fold in peaches, nectarines, ginger and nuts.

Fold flour into wet mix.

Fill muffin tins up to 2/3 with mix and bake for around 25 minutes.


Astar's peach and nectarine almond tart

Shopping list
1 packet of ready rolled sweet short pastry, thawed
28cm loose bottomed flan / baking dish
2 large eggs beaten - at room temperature
200gm almond paste - grated
2 tbsp melted butter
2 tbsp ground almonds
1/4 cup sugar
2 tbsp flour
2 nectarines cut into eighths
2 peaches cut into eighths
- Note - depending on sizes of fruit, you might need 3 of each

For topping - 2 tbsp hot apricot jam
For garnish - 2 tbsp toasted slivered almonds

Method

Preset oven to 180degc

Line base and sides of baking dish with pastry then blind bake for around 10-15 minutes until lightly golden. Allow to cool.

Into a mixing bowl, add grated almond paste, butter, sugar and eggs.  Beat on high until smooth.

Fold in ground almond and flour. Should be thickish.

Spread paste over base of flan.

In a tight circle pattern place fruit on topping.

Bake for 30 minutes at 180degC, or until custard filling has set.

Brush hot apricot jam over top of flan and garnish with toasted slivered almonds.

Serve with a dollop of fresh thick Greek yoghurt.


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