Food writer, cook, and now TV personality Sarah Graham has created a new series that is part food memoir, part lifestyle and part travel. Together with South African wine favourite Drostdy Hof, she brings to life her passion for down-to-earth and delicious food as she travels through southern Africa in her new show, Sarah Graham’s Food Safari.
Here she matches the lusciously aromatic and fruity Drostdy Hof Adelpracht with her easy-to-make and delicious dessert recipe for Nectarine and ginger crumbles. Packed with aromas of dried apricots, peaches and a touch of honey, the off-dry wine also cleverly accentuates the spice of Sarah’s more-ish dish.
Serves 2 | Preparation time 10 minutes | Cooking time 10 minutes
4 ripe nectarines (or plums)
1 tsp butter
1 tsp sticky brown sugar
1 sprig fresh thyme (or rosemary)
4 to 6 ginger biscuits, crushed roughly in a small plastic bag (use a rolling pin or bottle of wine to crush)
Small handful toasted almonds or pecans, roughly chopped, to garnish
Whipped cream, vanilla ice cream or mascarpone, to serve
Heat a griddle pan over medium to high heat.
Halve the nectarines, remove the stone, sprinkle a little sugar over the cut sides and add to the griddle pan with the butter and thyme.
Cook on the cut side for 2-3 minutes, or until blistered and golden. Remove from the heat and set aside to cool.
Divide the ginger biscuit crumbs between serving glasses or ramekins, then layer in the fruit, followed by more crumble and nuts.
Serve while warm with a dollop of whipped cream, vanilla ice-cream or mascarpone and a glass of chilled 2015 Drostdy Hof Adelpracht.