Baking

Poached nectarines with orange almond bread

This orange almond bread is our take on a classic biscotti recipe, those crisp biscuits that go so well with after-dinner coffee. They also go beautifully, as we've discovered, with poached nectarines and yogurt.
poached nectarines with orange almond bread
4
1H 45M

Ingredients

Orange almond bread

Method

Poached nectarines with orange almond bread

1.Make orange almond bread.
2.Combine the water, sugar, star anise and rind in medium saucepan, stir over medium heat until sugar dissolves; bring to a boil. Boil, uncovered, 2 minutes. Add nectarines, reduce heat; simmer, uncovered, 20 minutes. Cool nectarines 10 minutes in poaching liquid.
3.Using slotted spoon, transfer nectarines from pan to serving dishes; bring liquid in pan to a boil. Boil, uncovered, about 5 minutes or until syrup reduces to 1 cup; strain into small bowl.
4.Cool syrup to room temperature; pour ¼ cup of the syrup over nectarines in each dish; serve with yogurt and almond bread.

Orange almond bread

5.Preheat oven to moderate. Grease and line 8cm x 25cm bar cake pan.
6.Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar dissolves between additions; transfer to medium bowl.
7.Gently fold in flour, rind and nuts; spread into prepared pan. Bake, uncovered, in moderate oven about 30 minutes or until browned lightly; cool in pan. Wrap in foil; refrigerate 3 hours or overnight.
8.Preheat oven to slow. Using serrated knife, cut bread into 3mm slices; place slices on baking-paper-lined oven trays. Bake, uncovered, in slow oven about 15 minutes or until crisp.

Their purpose-built texture means that biscotti last well if kept airtight… not that there will be any left after you sample a few.

Note

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