The food photography and styling is by the award-winning Costas Millas. The rich plum backdrop enhances the beautiful, warm colours of the stone fruit, and makes these recipes a stunning aesthetic addition to issues from winter into spring.
South African celebrity chef Reuben Riffel has created three new recipes that celebrate the delicious peaches, plums, and nectarines that are grown under the South African sun.
Reuben began his career in the town where he was born, Franschhoek – known locally and increasingly across the globe as the food and wine capital of South Africa. Reuben has opened several successful restaurants in South Africa, written four best-selling books and is constantly involved in charity work within his local community in Franschhoek.
Available in UK stores from November until May, South African stone fruit is in season when other European varieties are not. Adding these vitamin-rich sunshine fruits to your diet can provide an essential health boost in the cold winter months and into spring! As demonstrated by Reuben’s recipes, stone fruit is very versatile and is a great addition to both sweet and savoury dishes. South African peaches, plums and nectarines are especially famed for their amazing taste, which is thanks to the country’s Mediterranean climate, beautiful sunshine, and world-class agronomy.
South African nectarine tart
Serves 2
Ingredients
2 South African nectarines, stones removed and sliced
1 tbsp honey
fresh/dried lavender (optional)
40g toasted flaked almonds
ready-made shortcrust pastry, 3mm thick
1 heaped tbsp raspberry jam
To serve
vanilla ice cream
South African peach and basil salad with crispy prosciutto
Serves 6
Ingredients
Savoury granola
65g pecans
40g chia seeds
35g sunflower seeds
10g Rice Krispies
1 garlic clove, grated
45g parmesan cheese, grated
1 tsp chilli flakes
½ tsp smoked paprika
3 tbsp liquid glucose
salt and black pepper
Salad
60ml olive oil
70g smoked prosciutto, thinly sliced
3 white South African peaches, sliced
3 yellow South African peaches, sliced
30g fresh mint, chopped
10g green basil
Crisp lettuce, romaine or butter lettuce
Hazelnut vinaigrette
juice of 1 lemon
60ml olive oil
40g hazelnuts, in skins, coarsely chopped
1 tsp wholegrain mustard
1 tsp honey
Spiced South African plum, cherry and coffee trifle with cardamom crumb
Serves 6-8
Ingredients
1 store-bought Madeira loaf cake
Spiced plum and cherry compote
1 cinnamon stick
220g caster sugar
6 South African plums, stones removed and quartered
300g cherries, pitted and halved
handful of extra whole cherries to serve
1 extra plum, stone removed and sliced to serve
Cardamom crumb
150g plain flour
½ tsp baking powder
1 tsp ground cardamom
75g demerara sugar
110g unsalted butter, cut into cubes
2 tbsp milk
Coffee syrup
1 tbsp instant strong coffee
1 tbsp caster sugar
175ml Kahlua
Mascarpone cream
500g mascarpone
600ml double cream
2 tsp vanilla bean extract
80g icing sugar sifted
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