Nectarine Raspberry Dessert

For the nectarine raspberry dessert, dip the nectarines briefly in hot water, rinse with clean water and peel off the skin. Cut the fruit in half, remove the stone and cut the halves into thick slices.

Heat the sparkling wine, sugar and juice of one lemon in a pan. Slit the vanilla bean lengthwise, scrape out the vanilla pulp and add. Bring to the boil, add the nectarine slices and cook over the lowest heat with the lid closed. Lift out the fruit with a skimmer. Cover with plastic wrap and let cool.

Reduce the juice by half over high heat, then let cool slightly.

Sort and wash the raspberries. Make 2/3 of the raspberries into puree with the nectarine juice and pass through a sieve to remove the seeds.

To serve, pour the nectarine slices into dessert glasses and drizzle the raspberry sauce over them. Add a scoop of yogurt ice cream to each and decorate with the remaining raspberries.

Serve the nectarine raspberry dessert quickly.

Preparation Tip:

Nectarine raspberry dessert also tastes good with vanilla ice cream!

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