Minty Dessert Recipe: Nectarine Compote for Ice Cream
This past Saturday, I hosted a dinner party for friends. I made everything from the bruschetta (which I served as an amuse) to seafood salad starter, main dish, veggies and risotto. But no meal is complete without dessert. I asked a friend to bring the vanilla ice cream and another the prosecco served with dessert. I made a nectarine compote to go with the vanilla ice cream.
Keep in mind I’m not necessarily a recipe person so I kind of winged this one. I’d never made a compote before but I knew the basics- butter, sugar, fruit and possibly a vanilla bean pod or vanilla syrup. I decided to substitute the sugar and vanilla with agave syrup. I added the rum because booze makes desserts better. If I made this again, I might add cinnamon or ginger, especially if I made a more wintery compote.
- 4 nectarines
- agave syrup
- fresh cracked pepper
I started by toasting the whole, unflavored almonds in the pan with just a touch of canola oil (I didn’t have butter). After about 5 minutes, I added the diced nectarines. You probably don’t need as many nectarines as I did (I ended up not using any of the apricots shown) but it’s always nice to have some extra just in case some go for a second round of ice cream.
Then I added the syrup and rum. Now, how much syrup? Well, probably 1/4 cup of agave and as much booze as you want. Okay, maybe not that much rum. How about 1/2 cup? I used a spiced rum for this but a dark rum would work. I would not recommend a white rum. Cook down the fruit mixture with some mint. And that’s pretty much it. I like my fruit to still have some bite so I tried not to overcook the fruit. About 15 minutes on a medium heat.
After scooping all the ice cream and adding the compote (with garnish!), I made sure to add a touch of cracked black pepper on top. The sharp pepper really contrasted with the soft fruit and brought out the richness of the ice cream.
Serve with prosecco and enjoy!