Stone fruit season – yay… H and I recently went to the Apple Shack at Glenbernie Orchard to pick our own nectarines. It is one of the few orchards that let you eat as many as you like as you pick – bonus. H didn’t stop eating them! I lost count at 6…
We managed to pick a few kilos and I had all intentions of making pies, tarts, jam or maybe even preserve a few for the winter months, but they didn’t last that long. I did however make this nectarine and honey semifreddo with the last few that were starting to get a little overripe. The perfect consistency for this dessert as they were soft and super sweet.
It is the perfect dessert for little folks and big kids. It is sweetened naturally with a quarter cup of organic honey – bought raw from the orchard, and is actually very simple to make.
You simply beat the eggs and honey until thick and creamy, whisk on the stove for 5 minutes, add the nectarine puree and fold through the cream. Once frozen, turn it out and top with whatever fresh fruit you have on hand.
The Apple Shack is located in Darkes Forest, about an hour south of Sydney. They are open daily, have farm tours, tractor rides, and lots of pick your own fruits to choose from. We are definitely going back to pick the blueberries and raspberries that were just starting to ripen when we were there.
I also used their organic white gum honey is this recipe – so delicious…
Apple Shack, Glenbernie Orchard
259 Darkes Forest Rd
Darkes Forest NSW 2508
Nectarine and Honey Semifreddo
- 3 eggs
- 2 egg yolks
- 1/4 cup honey
- 300 ml thickened cream (whipping cream)
- 6 ripe nectarines; pitted
- nectarines, , cherries, pomegranate & passionfruit ,or top with whatever you like
- Add the nectarines to a blender or food processor and blend until smooth. A few chunks will be fine.
- Line a loaf tin with plastic wrap allowing the sides to overhang. Add the eggs, yolks and honey to a bowl of an electric mixer. Whisk on high speed until it is thick and creamy. It should have almost doubled in size.
- Now place the bowl over a pot of simmering water and whisk for 5 minutes or until it has doubled in size. Add the nectarines and whisk to combine.
- In a separate bowl, add the cream and whisk until soft peeks form. Add half to the nectarine mixture and fold through. Add the remaining cream and fold through ever so gently.
- Pour into the tin and freeze overnight.
- To serve turn out onto a serving plate and top with fresh fruit.
Love my little monkey – he’s the best fun…
Be sure to take a picture if you make this Nectarine and Honey Semifreddo, and upload to Instagram with the hashtag #littlebigh so I can check out your creation. xx