White Nectarines fromĀ France
The nectarine is eaten as is. It obviously complements fruit salads, turns into ice cream or sorbet, coulis, is cooked in compote, clafoutis, in foil, in wine, and garnishes pies or is integrated into skewers.
In North America, pan-fried nectarine accompanies poultry
Sourced from Corsica in France
1 nectarine = Ā±200g