Ocado Ripe & Ready White Nectarines

Ocado Ripe and Ready to Eat White Flesh Nectarines

White nectarines are slightly sweeter and more floral than yellow flesh varieties, which are sweet with a touch of tartness. They are tantalisingly juicy and have a smooth, melting texture. As 1 of your 5 a day per 80g serving, they're versatile when it comes to eating and cooking - try them grilled and added to salad or used as a pizza topping in place of pineapple.

You can enjoy them as an easy snack on the go, chopped and added to your morning breakfast or, scroll down for our mouth-watering recipe for Nectarine, Honey and Pistachio Galette.

Want more fruity ready to eat ideas? Search 'Ocado ripe & ready'.

Country of origin may vary due to seasonality.

Country of origin may vary between Chile, Egypt, France, Italy, Morocco, South Africa and Spain.

Wash before use.
Store in a fridge below 5°C.

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Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Nectarine, Honey and Pistachio Galette
Prep time: 15 mins
Cook time: 30 mins
Serves: 10

Ingredients
250g plain flour, plus extra for dusting
175g unsalted butter, cold, cubed
50g caster sugar
4 tbsp custard powder
5 ripe nectarines (approx.), stoned and cut into 5 mm-thick slices
3 tbsp runny honey
1 medium egg, beaten, for egg washing
2 tbsp demerara sugar
2 tbsp shelled pistachios, toasted and finely chopped

Method

Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Put a large baking tray in the oven to heat up (this will prevent a soggy bottom).

Step 2
To make the dough, put the flour, butter, caster sugar and a pinch of salt into a large bowl and rub together with your fingertips until sandy. Gradually add up to 70ml cold water, lightly mixing with your hands until you have a pliable dough. Knead in the bowl for a few mins until smooth; roll into a ball.

Step 3
Tear off 2 large sheets of baking paper. Place one on your work surface and dust with flour. Sit the dough in the middle of the paper and flatten with your hands. Dust with a little more flour, then top with the second sheet. Roll out the dough between the sheets to make a 35 cm-diameter circle. Remove the top layer of baking paper and trim as needed to create an even, rounded shape.

Step 4
Sprinkle the custard powder into the middle of the dough. Spread it out with your fingertips or the back of a spoon, leaving a 5 cm border.

Step 5
Arrange the nectarine slices over the custard powder in a pattern of your choice and drizzle over 2 tbsp of the honey. Fold over the pastry border so it overlaps the nectarines slightly. Brush the pastry edge with beaten egg and sprinkle with demerara sugar.

Step 6
Carefully slide the baking paper and galette onto the hot baking tray and bake for 30 mins, until golden and crisp. Remove from the oven and drizzle with the remaining 1 tbsp honey. Sprinkle over the pistachios and leave to cool. Leftovers will keep covered in the fridge for up to 3 days.

Tip!
Allow a little extra time for the galette to cool before serving.