Premium quality stone fruit grower and packer Swan Hill Woorinen Victoria Australia. Stone fruit export sales. Stone fruit farm growing peaches, nectarines, plums and apricots

White Nectarine Sorbet & Crunch Meringue

As we are now in summertime we thought we would share with you another great use for our tasty White Nectarine for a desert option.

White Nectarine Sorbet with Crunchy Meringue

Ice Cream

4 Larger White Nectarine

1/2 cup of Raspberries (optional) 

1 Vanilla Bean

1/4 cup of Sugar

1/4 cup of water

2 Egg Yolks

1 Whole Egg

a few drops of Rose Water

a squeeze of a Lime


2 Egg Whites

1/2 cup Castor sugar

1/2 Cup of icing Sugar

1/2 Tsp White Vinegar

1/2 Cup of Yoghurt

1/2 Cup of Mascapone

a few Drops of Rose Water

Drizzle of Honey

Fresh White Nectarine and Berries to decorate


Remove the stone of the Nectarine place in a saucepan over a low heat with Raspberries, Sugar and water, scrape Vanilla Bean add seeds and bean to Nectarines simmer for approximately 30mins or until fruit is completely soft, tender and liquid has reduced to a syrup

Place eggs into electric mixing bowl beat on high heat until light and fluffy

Turn the electric mixer onto a med speed and slowly pour the hot fruit syrup over the egg mixture, this should double in size (be carful not to end up with scrambled eggs) add rose water and lime to taste

Pour mixture into a plastic container and place into the freezer for at least 4 hours. this ice-cream should turn out perfect to scoop with no churner required


Beat egg whites on a high speed until soft peaks form.

Gently add the Castor sugar until mixture forms firm peaks and glossy

Add icing sugar and then vinegar gently beat through

spoon mixture onto lined baking tray and bake on 100c oven for 2 hours allow to dry and cool in the oven for 4 hrs

Mix Yoghurt, Mascapone, Rosewater and honey in a bowl

Thinly slice fruit, leaving raspberries whole.

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