Grilled Nectarine, Rose & Requeson

‘Summer has a flavour like no other. Always fresh and simmered in sunshine’ -Oprah Winfrey

Summer will always see me with dirty feet, messy hair and a sparkle in my eye, I often believe I am part reptile, soaking up the heat in an attempt to hold it within through winter. It’s on these days that I crave the sweet, heady scent of rose and plump swollen fruit, its nectar foiled by sharp, creamy cheese curds. A simple yet luxurious dessert for all to dive in to, the more mess the better!

Simple ingredients, only need the kiss of the summer sun to shine….

A sharing platter where the more mess is best…

requeson, ricotta, nectarines, peaches, pavlova, summer desserts, easy desserts, grilled fruit, rose recipes, rose syrup

Yield: 4

Author: Suze Morrison

Print

With ImageWithout Image

Grilled Nectarine, Rose & Requeson

Prep time: 30 MinCook time: 10 MinInactive time: 4 MinTotal time: 44 Min

‘Summer has a flavour like no other. Always fresh and simmered in sunshine’ -Oprah WinfreySummer will always see me with dirty feet, messy hair and a sparkle in my eye, I often believe I am part reptile, soaking up the heat in an attempt to hold it within through winter. It’s on these days that I crave the sweet, heady scent of rose and plump swollen fruit, its nectar foiled by sharp, creamy cheese curds. A simple yet luxurious dessert for all to dive in to, the more mess the better!

Ingredients

• 4 Ripe Nectarines
• 200g Caster Sugar
• 200g Water
• 2 Large Organic deep scented roses, unsprayed, plus extra to garnish
• 1 Litre Unhomogenised Whole Milk
• 1-2 Lemons, juice
• 4 Ready-made meringues
• 1tbsp Olive Oil
• Two Pinches Sea Salt Flakes

Instructions

1. Begin with the syrup. Add the sugar and water to a small pan and heat over a low heat to dissolve. Increase the heat and boil for 3-5 minutes or until syrupy. Add the rose petals from the roses and leave to steep for 1 hour.
2. Strain the syrup and discard the petals. Set aside in the fridge to chill. Next make the requeson. Add the milk to a pan with a small pinch salt and bring to 85C. Remove from the heat.
3. Add the lemon juice from 1 Lemon, stir and stand for 10 minutes, the milk will begin to curdle as the curds separate from the whey. If they haven’t separated after 10 minutes add the remaining lemon juice.
4. Add a muslin to a sieve and carefully pour in the milk. Leave for 30 minutes while the whey strains, leaving the curds behind. Press the curds with the back of a spoon and set aside. Cut the nectarines in half and remove the stones
5. Heat a grill to high and grill the nectarines for 2-3 minutes or until a little softened and burnished. Crumble the meringues onto a serving plate and dot over the curds. Add the nectarine halves and drizzle with 2-3 tbsp rose syrup.
6. Drizzle over the olive oil and sprinkle over a pinch of sea salt flakes before garnishing with rose petals and serving.

https://gourmetglow.co.uk/recipes/grilled-nectarine-rose-requeson

---

---