Ingredients
Method
Poached nectarines with orange almond bread
1.Make orange almond bread.
2.Combine the water, sugar, star anise and rind in medium saucepan, stir over medium heat until sugar dissolves; bring to a boil. Boil, uncovered, 2 minutes. Add nectarines, reduce heat; simmer, uncovered, 20 minutes. Cool nectarines 10 minutes in poaching liquid.
3.Using slotted spoon, transfer nectarines from pan to serving dishes; bring liquid in pan to a boil. Boil, uncovered, about 5 minutes or until syrup reduces to 1 cup; strain into small bowl.
4.Cool syrup to room temperature; pour ¼ cup of the syrup over nectarines in each dish; serve with yogurt and almond bread.
Orange almond bread
5.Preheat oven to moderate. Grease and line 8cm x 25cm bar cake pan.
6.Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar dissolves between additions; transfer to medium bowl.
7.Gently fold in flour, rind and nuts; spread into prepared pan. Bake, uncovered, in moderate oven about 30 minutes or until browned lightly; cool in pan. Wrap in foil; refrigerate 3 hours or overnight.
8.Preheat oven to slow. Using serrated knife, cut bread into 3mm slices; place slices on baking-paper-lined oven trays. Bake, uncovered, in slow oven about 15 minutes or until crisp.
Their purpose-built texture means that biscotti last well if kept airtight… not that there will be any left after you sample a few.
Note
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