Wild honey and oat milk, cheesecake with poached nectarines
( SERVES 6 )
I love a light and fluffy German-style baked cheesecake, but the richness needs a little fruit to help slice through it.
- Preheat the oven to 180C. In a food processor blend the flour, butter and salt until the mixture resembles fine breadcrumbs. Tip into a large bowl and add the yolk and iced water. Mix with your hands until a smooth dough forms. Cover the pastry in plastic wrap and chill for an hour in the fridge. Roll out the pastry on a floured board until it is as thin as possible. Line a 20cm shallow tart tin with the pastry, leaving a good 2cm overhang. Cover the pastry with tinfoil and fill with rice or pastry weights, then place in the oven on a flat baking sheet. Cook for 25 minutes, then remove the foil and rice. Brush the inside of the case with beaten egg and cook for 10 minutes until pale gold and crisp.
- Preheat the oven to 180C. Put the mascarpone and oat milk into a food processor and mix until thick. Add the honey, sugar and eggs and mix until smooth. Tip the mixture into the baked pastry case and cook for 40 minutes until set. Cool before serving in thick wedges with the nectarines.
- To poach the nectarines (washed), bring the water and sugar to the boil in a deep saucepan. Boil for 2 minutes then add the lemon zest (2 strips of lemon peel). Score the grooves of the fruit with the tip of a kitchen knife and gently lower them into the syrup in small batches. Bring the syrup back to a simmer, then lower the heat and cook the nectarines for at least 5 minutes. Using a slotted spoon, transfer the fruit to a shallow tray.
- Once all the fruit is cooked, bring the syrup back to the boil and reduce until thick. Remove from the heat and cool. Slice the nectarines in half and remove the stones. Place the fruit in a bowl and pour the syrup over the top.