MAKES 12These delicate light pastries, filled with dessert wine and honey-poached nectarines, are a real treat in summer, when the fruits are in season. You can substitute peaches or apricots in place of the nectarines if you prefer.
- 50g flaked almonds
- 3 ripe nectarines, stoned and sliced
- 125ml sweet dessert wine
- 1 tbsp honey
- 1 tsp vanilla extract
- 250ml double cream
- 1 tbsp icing sugar, plus extra for dusting
GLUTEN-FREE CHOUX PASTRY
- 65g gluten-free plain baking flour
- 50g butter
- 2 eggs, beaten with 2 tsp vanilla extract
1. Preheat the oven to 200C (400F) gas mark 6.
2. To make the choux buns, first sift the flour twice to remove any lumps. Heat the butter in a saucepan with 150ml cold water until the butter is melted. Bring to the boil, then tip in the flour quickly in one go and remove from the heat. Beat hard with a wooden spoon until the dough forms a ball and no longer sticks to the sides of the pan. Leave to cool for about five minutes. Add the eggs a small amount at a time and use a balloon whisk to beat them into the dough. The mixture will form a sticky paste which holds its shape when you lift the whisk out.
3. Spoon the choux dough into a piping bag fitted with a round nozzle and pipe.
12 rings on to a prepared baking sheet. Wet your fingers and smooth down any peaks so that the pastry is smooth. Sprinkle with flaked almonds.
4. Bake in the preheated oven for 15 minutes, then use a sharp knife to puncture each ring to allow the steam to escape. Return them to the oven for a further five minutes, until crisp. Cool on a wire rack and then cut in half.
5. Put the nectarines in a saucepan with the wine, honey and vanilla extract. Simmer over a gentle heat for five minutes. Leave to cool completely.
6. Whip the cream to stiff peaks, sift in the icing sugar and whisk in. Spoon the cream into a piping bag fitted with a star nozzle and pipe a ring of cream onto the base of each choux ring.
7. Drain the poached nectarines and cut into small pieces with a sharp knife. Arrange a few on top of the cream. Top with the remaining choux halves and dust with icing sugar. Serve immediately or cover and refrigerate until needed. These choux rings are best eaten on the day they are made as they contain fresh cream.
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