Roasted Nectarine Cornmeal Shortcakes

Ingredients

For 2 servings

• 2 piece ripe nectarines, in wedges
• 3 g fresh thyme
• 3 g lemon zest
• 15 g lemon juice
• 40 g maple syrup
• 80 g mascarpone
• 3 g honey
• 2.5 g vanilla extract
• 35 g pecans, chopped
• 60 g plain flour
• 30 g fine cornmeal
• 12 g caster sugar
• 3 g baking powder
• 0.5 g bicarbonate of soda
• 28 g cold unsalted butter, cubed
• 42 g buttermilk
• 1 pinch Salt

Method

1. 1

   Heat the oven to 220°C. Toss the nectarines with the thyme, lemon zest and juice and a little maple syrup and roast for 12–15 minutes, until juicy.

2. 2

   Cook the pecans with the remaining maple syrup and a pinch of salt for 2–3 minutes, until glossy; cool.

3. 3

   Whisk the flour, cornmeal, sugar, baking powder, bicarbonate of soda and salt, then rub in the cold butter to coarse crumbs.

4. 4

   Stir in the buttermilk to a shaggy dough, shape into 2 rounds, brush with buttermilk, sprinkle with sugar and bake for 10–12 minutes, until golden.

5. 5

   Mix the mascarpone with the honey, vanilla and remaining lemon zest.

6. 6

   Split the shortcakes, spoon over the honey mascarpone, the roasted nectarines and the maple pecans, and finish with thyme.