- 1 nectarine, stone removed, chopped
- 1 vanilla pod, split
- 2 tbsp caster sugar
- 125ml/4fl oz red wine
- 1 clove
- 1 free-range egg white
- 1 tbsp caster sugar
- 100ml/3½fl oz double cream, softly whipped
- ½ lemon, zest and juice
- fresh mint sprigs, to garnish
- For the poached nectarine, place the nectarine pieces into a small pan, add the vanilla, sugar, red wine and clove and simmer for five minutes, or until the nectarine is tender. Leave to cool.
- For the lemon posset, whisk the egg white until stiff peaks form when the whisk is removed. Gradually add the sugar and whisk until the mixture is shiny and stiff.
- Fold in the double cream, lemon zest and juice. Spoon the mixture on top of the nectarine. Garnish with a mint sprig and serve.