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Nectarines with Cashew Cream

A fantastic combination of tangy nectarines and apple juice with sweet, rich cashew cream.

Serves 4

Ingredients

Method

  1. Wash the nectarines and cut in half.
  2. Place in a small pan and pour enough apple juice to create a 1cm high layer in the pan. Now bring to the boil. 
  3. Turn the heat down and simmer covered with a lid until soft. You can check the softness of the nectarines with a skewer. 
  4. Pour the rice syrup over the nectarines and cook for 1 minute longer. 
  5. Make the cashew cream by combining the cashew nut butter, silken tofu & vanilla. You can add rice syrup to the cashew cream if you would like it sweeter. 
  6. Serve the nectarines in their syrup, with the cashew cream on top.

Chef

Marijke de Coninck

Marijke De Coninck is Co Director of the International Macrobiotic School. She works as a Macrobiotic teacher, Life Counsellor and Cook in the UK and in Belgium. Her children are running a thriving macrobiotic restaurant in Ghent.

Together with her partner Oliver she is training people to become Macrobiotic Life Counsellors, Cooks and Healing Cooks in an in depth and innovative three year course.

Marijke is a sought after counsellor in the UK and abroad. She is very well known for her unique way of counselling.

For more information: 
Her restaurant
Her blog