Steaming nectarines or peaches in the wok brings out their natural color and sweetness, so this is a good way of making the most of fruit that isn't quite as ripe as it could be, or which needs a flavor boost. Palm sugar, also known as jaggery, is made from the sap of certain Asian palm trees, such as coconut and palmyrah. It is available from Asian food stores. If you buy it as a cake or large lump, you need to grate it before use. Muscovado sugar makes a good substitute as it has a similar, toffee-like flavor.
Ingredients: (Serves 4-6)
6 nectarines
1 large (US extra large) egg
45 ml/3 tablespoons palm sugar or light muscovado (brown) sugar
30 ml/2 tablespoons coconut milk
Method:
Cut the nectarines in half. Using a teaspoon, scoop out the stones (pits) and a little of the surrounding flesh.
Lightly beat the egg, then add the sugar and the coconut milk, Beat until the sugar has dissolved.
Transfer the nectarines to steamer tiers and carefully fill the cavities three-quarters full with the custard mixture. Steam over a pan of simmering water for 5-10 minutes. Remove from the heat and leave to cool completely before transferring to plates and serving.
[source from http://www.healthyonlinerecipes.com]
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