Nectarine and ginger crumble recipe

Food writer, cook, and now TV personality Sarah Graham has created a new series that is part food memoir, part lifestyle and part travel. Together with South African wine favourite Drostdy-Hof she brings to life her passion for down-to-earth and delicious food as she travels through southern Africa in her new show, Sarah Graham’s Food Safari.

Here she matches the lusciously aromatic and fruity Drostdy-Hof Adelpracht with her easy-to-make and delicious dessert recipe for nectarine and ginger crumbles. Packed with aromas of dried apricots, peaches and a touch of honey, the off-dry wine also cleverly accentuates the spice of Sarah's more-ish dish.

 Serves 2 | Preparation time 10 minutes | Cooking time 10 minutes

INGREDIENTS

Match the lusciously aromatic and fruity Drostdy-Hof Adelpracht with an easy-to-make and delicious dessert recipe for nectarine and ginger crumbles.

•  4 ripe nectarines (or plums)
• 1 tsp butter
• 1 tsp sticky brown sugar
• 1 sprig fresh thyme (or rosemary)
• 4 to 6 ginger biscuits, crushed roughly in a small plastic bag (use a rolling pin or bottle of wine to crush)
• Small handful toasted almonds or pecans, roughly chopped, to garnish
• Whipped cream, vanilla ice cream or mascarpone, to serve

METHOD

• Heat a griddle pan over medium to high heat.
• Halve the nectarines, remove the stone, sprinkle a little sugar over the cut sides and add to the griddle pan with the butter and thyme.
• Cook on the cut side for 2-3 minutes, or until blistered and golden. Remove from the heat and set aside to cool.
• Divide the ginger biscuit crumbs between serving glasses or ramekins, then layer in the fruit, followed by more crumble and nuts.
• Serve while warm with a dollop of whipped cream, vanilla ice-cream or mascarpone and a glass of chilled 2015 Drostdy-Hof Adelpracht. 

Visit www.drostdyhof.com/za for more on the brand. 

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