I had horrendous morning sickness with both our girls.
They’re July babies, so the worst of my
morning sickness vomiting at all times of the day happened in summer. Foods I normally love were, all of a sudden, repulsive. The normally delicious diverse smells of restaurants had me seeking out the toilet before we were even seated.
Pork was the worst. I remember spending a night at the German Club in Brisbane for my sister-in-law’s birthday. We hadn’t yet told our family we were expecting. The German Club is famous for it’s pork knuckle and I can’t remember who insisted it was a “must eat” that night, but I spent the evening pushing it around my plate. My 50 shades of green (plus the absence of an accompanying pint of german beer) probably made our announcement for us.
Summer fruit saved me (and nourished our growing babies). It was cold, it didn’t have an abhorrent smell and it was quick. (Which was essential, the moment I felt hungry I had to eat immediately for fear of spending the new twenty minutes in close proximity of a bucket.)
I’m always thrilled to see the first summer nectarines arrive in the shops. Nectarines*, mangos and lychees are still my favourite flavours.
This roasted nectarine and ginger syrup cheesecake is a celebration of some of my favourite things. I’ll admit banging on about being sick probably wasn’t the intro it deserved, but it seemed essential that you knew just how much I LOVE summer fruit.
roasted nectarine and ginger syrup cheesecake
This roasted nectarine and ginger syrup cheesecake captures all the fabulous flavours of summer stone fruit. The ginger syrup gives the cake an extra lift.
1 kilo nectarines
200g ginger biscuits
75g butter, melted
300ml thickened cream
3 tsp powdered gelatin
2 tbs boiling water
500g cream cheese, softened
2/3 cup caster sugar
1/2 cup easy ginger syrup
Slice nectarines and roast at 180 for 45mins. Allow to cool, choose 2/3 to puree, reserving the prettier pieces for decorating the top of the cake. Chill.
Grease and line a 20cm spring-form pan. Using a food processor, blitz the biscuits to fine crumbs. Add the melted butter and process until combined. Press the biscuit mixture over the base of the pan. Refrigerate.
Pour 3tbs boiling water into a heatproof jug and sprinkle the gelatine on the service. Whisk with a fork until dissolved. Set aside.
Using an electric mixer, whip 300ml of cream and set aside. Then beat the cream cheese, sugar and vanilla until light and fluffy. Add the ginger syrup and mix until combined.
Microwave the gelatine mixture until liquid, then gradually beat the gelatine mixture into the cheesecake mix. Fold in the whipped cream.
Level the top with a spatula. Cover and refrigerate overnight or until set.
You can make your ginger syrup in advance. It’s also delicious in soda water for teetotalers and preggie peeps or cocktails for those of us who are SO DONE with having babies. #justsaying
what’s your favourite summer fruit?
*Nectarines. Not peaches. That fuzz was another nausea inducer!
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