Ingredients
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10 large Nectarines
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100g butter
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75g castor sugar
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3 tbsp honey
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Inch of salt
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100 roughly chopped almonds
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2 tbsp of water if needed
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250g softened cream cheese
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125ml fresh cream
Method
Stone and cut the nectarines into small blocks, set aside till needed. In a large frying pan, place the butter, sugar and honey. Heat gently till sugar starts to melt. Stir the nuts and whiskey and cook stirring for 2 minutes.
Add the nectarines and stir to coat with the sugar mixture, add a little water if needed, simmer for 4 minutes, remove from the heat. Lay the pancakes out onto a flat surface. Divide the Nectarine filling in half, reserving the remaining half to garnish the top of the pancakes with. Stir the cream cheese and cream into half of the Nectarine mix, divide it between the pancakes.
Place some filling down the centre of each pancake and roll into a cigar. Place onto a serving plate, spoon over some of the cooked Nectarine mixture, dust with icing sugar, garnish with a sprig of fresh mint and serve.