Recipe: Chardonnay Poached Nectarine and Pistachio Creme Anglaise with Basil Frozen Yogurt

Credit: Randall Abele

There’s a fine balance of sweet and savoury in this decadent dessert

The perfect palette of flavours in this light but decadent combo mixes sweet and savoury for a refreshing after-dinner dessert

Chardonnay Poached Nectarine

Ingredients

• 1 cup Nk’Mip Chardonnay
• 1/2 cup water
• 1/2 cup sugar
• 1/2 vanilla bean
• 1/2 cinnamon stick
• 2 nectarines, halved and skinned

Instructions

1. Combine ingredients to make poaching liquid.
2. Simmer nectarines for about 5 minutes.
3. Let cool and store in poaching liquid until ready to serve.

Pistachio Creme Anglaise

Ingredients

• 250 ml cream
• 250 ml milk
• 1 vanilla bean
• 6 egg yolks
• 60g sugar
• 200 g pistachios

Instructions

1. Puree pistachios.
2. Bring cream, milk, vanilla bean and pistachios to a simmer.
3. Mix sugar and yolks, temper with cream mix.
4. Strain out pistachios and return cream mix to heat, stir until slightly thickened, and cool immediately in ice bath.

Basil Frozen Yogurt

Ingredients

• 3 cups water
• 1 1/2 cups sugar
• 120 g fresh basil
• 650 g Liberte Baltic Style yogurt

Instructions

1. Combine sugar and water over medium heat to make simple syrup.
2. Remove from heat and steep basil for half an hour.
3. Refrigerate for 24 hours.
4. Strain basil from syrup and whisk syrup into yogurt.
5. Spin!

Churros

Ingredients

• 1 cup whole milk
• 1/4 unsalted butter
• 2 tsp sugar
• 1/2 tsp Kosher salt
• 1 cup flour
• 4 large eggs

Instructions

1. Bring the first four ingredients to a boil (until sugar is dissolved and butter melts). 
2. Reduce heat to medium-low, add flour and stir vigorously with wooden spoon until a shiny dough mass forms (about 1 minute).
3. Transfer to Kitchen Aid bowl; cool 5 minutes.
4. Using paddle, beat in eggs one at a time. Continue beating until a smooth, shiny, sticky paste forms.
5. Using a small star-tipped piping bag, pipe batter into hot oil. Try to achieve 5-6-inch straight pieces.
6. Fry all the batter and drain on a napkin-lined sheet pan.
7. Cool completely.
8. Toss in cinnamon sugar to serve.
9. Plate in Rosenthal bowl. Spoon a small amount of pistachoip creme anglaise in the centre of the bowl. Place poached nectarine in centre of bowl with pit side facing up to hold a scoop of basil frozen yogurt. Lean churro against nectarine. Garnish with chopped pistachios and basil.

Recipe courtesy of The Fairmont Waterfront’s Executive Chef, Patrick Dore, whose Local Source menu features regionally inspired courses with suggested Okanagan wine pairings. Learn more about The Fairmont’s Herons Restaurant and Lounge.