Ingredients

• 4 ripe nectarines, halved and stoned
• 200ml (7floz) freshly brewed weak tea
• 50g (2oz) caster sugar
• 4 cardamom pods, halved
• 2.5ml (1/2tsp) ground cinnamon
• 100g (4oz) blueberries
• 100g (4oz) cream cheese, softened
• 10 basil leaves, shredded
• 142ml (5floz) double cream
• basil leaves, to decorate

Tools

• Kmix stand mixer.

Method

1. Place the nectarines, tea, half the sugar, cardamom pods and cinnamon in a large saucepan and bring to the boil. Cover and poach for 8-10 minutes, until soft. Stir in the blueberries and allow to cool. Chill for 2 hours in the fridge.
2. Place the cream cheese, remaining sugar and basil leaves in the bowl, fit the whisk and whisk on speed max for approx 1 minute, scraping, until well combined. Pour in the cream and whisk on speed max for approx. 30 seconds, until whipped.
3. Serve the nectarines and blueberries with the basil cream and decorate with basil leaves.

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