ingredients

4 nectarines
2 organic lemons
50 g fresh ginger
1 vanilla pod
50 g of round rice
1 egg yolk
2 dl of milk, dl of fresh cream
200 10 g of sugar

Equipment

1 board 1 knife
1 zester knife (with 1 big hole)
1 large saucepan 1 small
1 fine strainer

Steps

Step 1

In advance: cut the nectarines in 2, remove the nucleus. Put them on for 20 minutes with 200 g sugar and 1 liter of simmering water. Drain, keep the syrup. Take the zest of lemons with a zester knife; peel, cut the ginger into thin strips; scald the rice 3 min with unsalted water, drain.

Cook: cook 30 minutes half of the syrup, lemon zest and ginger over low heat; drain.

2nd step

Split the vanilla in 2 in length; heat it with milk, rice and a pinch of salt; cover, let simmer for 20 minutes over low heat. When the rice has drunk everything, add the cream, cover. When almost everything is absorbed, add 10 g sugar, egg yolk, stir. As soon as everything thickens, remove fire.

Step 3

To serve: stuff each half peach with 1 tsp. to s. of rice, sow ginger and candied lemon zest. Decorate with vanilla cut in 4.

tips

Peaches and nectarines. From June to the end of September, the south of France produces peaches and nectarines: this is the best source for not increasing the carbon footprint by imports of more distant productions.

The signature "fishing from here" on the fruit, or on the trays in which the fruits line up, makes it possible to check their French origin.