Delicious sweet treats

Spiced nectarines

SERVES 4

These delicious nectarines are wonderful after a spicy meal, served with or without Coconut Rice Pudding. Without the rice pudding I would serve them with a blob of crème fraîche or Greek yoghurt. Of course, you can also use peaches.

100g (3½oz) caster sugar
100ml (3½ fl.oz) water
1 tablespoon white wine vinegar
20 green cardamom pods, slightly bashed but seeds not taken out
6cm (2in) cinnamon stick, slightly bashed
4 nectarines

Put the sugar, water, vinegar, cardamom pods and cinnamon into a saucepan and bring to the boil, stirring to dissolve the sugar. Take out the spoon and boil for 2 minutes while you prepare the nectarines. Cut them in half, remove the stone and place in the saucepan of syrup. Cook on the hob with the lid on for 15 minutes or until the nectarines are nice and soft. Serve warm or cold. These keep very well for 4 or 5 days in the fridge.

NOTE: For plain poached nectarines, cook these without the vinegar and spices to serve with yoghurt for breakfast or pudding with ice cream.