Nectarine syllabub recipe
 100g/3½oz caster sugar 50ml/2fl oz water 3 nectarines, peeled, stones removed and chopped½ a ready-made Madeira cake, sliced75ml/3fl oz sweet dessert wine100g/3½oz mascarpone cheese60g/2oz icing sugar, sieved 225ml/8fl oz double cream, whipped until stiff peaks form when the whisk is removed1 nectarine, skin left on, stone removed, chopped 100g/3½oz caster sugar 50ml/2fl oz water 3 nectarines, peeled, stones removed and chopped ½ a ready-made Madeira cake, sliced 75ml/3fl oz sweet dessert wine 100g/3½oz mascarpone cheese 60g/2oz icing sugar, sieved 225ml/8fl oz double cream, whipped until stiff peaks form when the whisk is removed 1 nectarine, skin left on, stone removed, chopped Method Heat the caster sugar and water in a pan for 4-5 minutes, until the sugar has dissolved and the liquid forms a syrup. Transfer to a food processor and allow to cool slightly. Add the chopped peeled nectarines, then blend to a puree. Allow to cool.Place 1-2 slices of Madeira cake into the bottom of each of four serving dishes or bowls and drizzle some of the wine over each. You should use about half of the wine. Place the mascarpone, icing sugar, the remaining wine and whipped cream into a clean bowl and fold together until smooth.Add the nectarine puree and gently stir through the mascarpone mixture to create a marbled effect. Add two thirds of the pieces of unpeeled nectarine and fold through the mixture. To serve, spoon the mixture over the wine-soaked sponge in each bowl and top with a few pieces of the remaining nectarine. Heat the caster sugar and water in a pan for 4-5 minutes, until the sugar has dissolved and the liquid forms a syrup. Heat the caster sugar and water in a pan for 4-5 minutes, until the sugar has dissolved and the liquid forms a syrup. Transfer to a food processor and allow to cool slightly. Transfer to a food processor and allow to cool slightly. Add the chopped peeled nectarines, then blend to a puree. Allow to cool. Add the chopped peeled nectarines, then blend to a puree. Allow to cool. Place 1-2 slices of Madeira cake into the bottom of each of four serving dishes or bowls and drizzle some of the wine over each. You should use about half of the wine. Place 1-2 slices of Madeira cake into the bottom of each of four serving dishes or bowls and drizzle some of the wine over each. You should use about half of the wine. Place the mascarpone, icing sugar, the remaining wine and whipped cream into a clean bowl and fold together until smooth. Place the mascarpone, icing sugar, the remaining wine and whipped cream into a clean bowl and fold together until smooth. Add the nectarine puree and gently stir through the mascarpone mixture to create a marbled effect. Add the nectarine puree and gently stir through the mascarpone mixture to create a marbled effect. Add two thirds of the pieces of unpeeled nectarine and fold through the mixture. Add two thirds of the pieces of unpeeled nectarine and fold through the mixture. To serve, spoon the mixture over the wine-soaked sponge in each bowl and top with a few pieces of the remaining nectarine. To serve, spoon the mixture over the wine-soaked sponge in each bowl and top with a few pieces of the remaining nectarine.