Nectarine Sundae

I’ve got a delicious recipe to share with you all, by food blogger Kerstin Richards. It uses nectarines which are perfect for this time of year. Stone fruits are at their best during UK winters, until mid-April – they are widely available in supermarkets.

South African Nectarine Sundae  - with apricot & ice cream

South African Nectarine Sundae

  • Servings: 4
  • Difficulty: medium
  • Print


  •  200g caster sugar
  • 8 large South African Nectarines
  • 3 inch piece of ginger, peeled and split
  • 2 stalks lemongrass, crushed
  • 2 limes, halved
  • 250ml double cream
  • 1 tsp pure vanilla extract
  • Blueberries
  • Vanilla ice cream


1. Plunge the nectarines in boiling water for 30 seconds

2. Transfer them to a bowl of iced water, then drain and peel

3. In a pot just large enough to hold the nectarines, stir together 1 litre of water, 200g sugar, the ginger, and lemongrass

4. Squeeze in the lime juice, and add the halves

5. Bring to boil, add the peaches, and boil for 1 minute more

6. Let the peaches cool in the syrup, then cut 4 into chunks and puree the other 4

7. Discard the limes, strain the syrup, and reserve it

8. Whip the cream with the vanilla and the remaining sugar until medium peaks form

9. Fill the bottoms of the glasses with peach puree

10. Stir together the peaches, 100ml of the syrup, and a handful of the berries, and divide among four dessert glasses

11. Add the cream, top with two scoops of ice cream, and finish with more whipped cream and blueberries

* Top tip: to reduce the fat content, use low fat Greek yogurt in place of the cream and stir in the sugar and vanilla rather than whipping it.

Tasty Tuesdays on

Rebecca x

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