Curtis Stone’s Nectarine and Raspberry Sundae

This is as *Special Edition* week at I♥CC, we have to master the No Cook Challenge!. We can choose a Curtis Stone recipe or a recipe from ANY other previous IHCC chef. The task, not to cook anything, that means no heat allowed. The first thought crossing my mind was ice cream. I leafed through my one and only Curtis Stone cookbook and stopped at

Nectarine and Raspberry Sundae

©Raspberry and Nectarine Sundae (2)

In Northern Germany we can count our summer days on one hand. Hot dog days of summer? No way, but this week had some nice warm days and the Nectarine and Raspberry Sundae was just right.

Nectarine and Raspberry Sundae

Yield: 6 servings, 4 for greedy persons

Nectarine and Raspberry Sundae

Ingredients:

  • 450 grams raspberries
  • 80 grams confectioner’s sugar; I just used sugar
  • 4 nectarines, ripe, pitted and cubed; I used peaches
  • 1 litre vanilla frozen yogurt

SOURCE

ISBN 978-0307408747ISBN 978-030740874 *

modified by Ulrike Westphal from:
Relaxed Cooking with Curtis Stone:
Recipes to Put You in My Favorite Mood
ISBN 978-0307408747 *
ISBN 978-0307408747

Instructions

  1. Combine 300 grams of the raspberries and the confectioner’s sugar in a jug and puree until smooth. Strain the raspberry puree through a fine-mesh sive into a small bowl, pressing on the solids with a rubber spatula. Discard the solids. Set the sauce aside.
  2. Layer the the nectarines, frozen yogurt, and raspberry sauce in 6 or 4 glasses. Garnish with the remaining raspberries, and serve immediately.

total time: 15 minutes
preparation time: 10 minutes

 
 
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Photo Credit: I ♥ Cooking Clubs
*Special Edition* No Cook Challenge!
 
 
 
 
For all other great *Special Edition* No Cook Challenge recipes visit the I heart cooking clubs site 
 

more Curtis Stone recipes
 

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