¾ cup caster sugar
¼ cup golden syrup
¼ teaspoon sea salt
3 tablespoons water
150 ml strained fresh orange juice
100 ml cream
6 firm but ripe nectarines
150 grams puff pastry
caster sugar for rolling
thick, plain yoghurt for serving
mint sprigs for garnish
Place the sugar, golden syrup, salt and the water in a heavy-based saucepan over a low heat. Stir to dissolve the sugar then increase the heat and cook to a dark golden colour.
Remove from the heat and carefully whisk in the orange juice and cream. Take care as the caramel will spit. Return to the heat and stir to a smooth sauce. Simmer for 2 minutes then set aside to cool.
Preheat the oven to 180°C.
Place the nectarines in a small roasting dish and spoon over the caramel. Roast until tender when pierced with a skewer, but not falling apart.
This can take up to 40 minutes depending on the firmness of the nectarines. Baste every 10 minutes with the caramel sauce. Cool then transfer to a shallow dish. Pour the caramel sauce into a serving jug.
Palmiers: Preheat the oven to 200°C. Sprinkle the bench generously with caster sugar and place the pastry on top. Roll it out, sprinkling more sugar over as you roll and continue to roll until 5 mm thick. You want to end up with both sides having a good layer of sugar rolled into the pastry. Cut into 2 cm wide strips and twist each one. Place on a lined tray and bake for 15 minutes or until a good golden colour and the sugar has caramelised on the outside. Set aside on a rack to cool.
To serve: Put one nectarine in each serving bowl and pour over some caramel sauce. (The sauce can be warmed if preferred). Add a dollop of yoghurt and garnish with a sprig of mint. Serve the palmiers on the side.