First posted: Feb 20, 2017

Cardamom Poached Nectarines and Coconut Sorbet Floats



Cooks in:        Serves:4

For the Cardamom Poached Nectarines
  • 4 medium-sized ripe but firm nectarines, peeled and cored
  • ¼ cup Valpré Still water
  • 2-3 cardamom pods
  • 1 tsp vanilla extract
  • 2-3 Tbsp honey
For the Coconut Sorbet
  • 4 frozen bananas
  • ¼ tin coconut cream
  • Durbanville Hills Sparkling Wine or Sparkling Apple Juice (to serve, approx. 200ml per person)

What to do

Cardamom Poached Nectarines and Coconut Floats
1. Add the nectarines, cardamom, vanilla and honey to a saucepan and leave to simmer for 10 minutes or until cooked through and can be easily pierced with a knife. Remove and set aside to cool.

2. Blend the nectarines using a stuck blender until smooth and set aside until using.

For the Speedy Coconut Sorbet
1. To a blender, add the bananas and coconut cream and purée until smooth. Place in an airtight container and place in freezer for at least 30 minutes.

2. To assemble the floats
Add 2-3 Tbsp of nectarine purée to a tall glass and pour in 200ml of sparkling apple juice (for a kiddie friendly version) or sparkling champagne. Top with a scoop of coconut sorbet and enjoy.

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

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