THE ACID TEST
“ Do yourself a favour and keep a jar of this firecracker sauce in the fridge at all times ”
“ This buttery, vinegary sauce was inspired by a dish from Australian chef Skye Gyngell’s London restaurant ”
PROSECCO-VINEGAR POACHED NECTARINES
Serves 4 EASY GREAT VALUE Preparation: 5 minutes Cooking: 15 minutes
nectarines 8
sugar 100 g
honey 3 T
water 1 cup
Woolworths prosecco vinegar 4 T
bay leaves 2
cinnamon stick 1
vanilla ice cream, for serving
Woolworths almond, hazelnut and coffee granola pots 2 x 80 g
Cut a cross into the base of each nectarine, then set Place the remaining ingredients except the ice cream and granola into a large saucepan and simmer until the sugar has dissolved. Add the nectarines, then cover with a piece of baking paper and simmer gently for 15 minutes. Remove the fruit from the poaching liquid and allow to cool for 5 minutes, then carefully remove the skins. Serve topped with the ice cream and granola.
