Nectarines with cured pork collar
Saturday 16 July 2011
Rather like a melon does, these smooth-skinned posh peaches go perfectly with cured meats. Any kind of cured meat from Parma ham to cured pork collar works well as a sweet and savoury combo and creates a great, simple and no-fuss dinner party starter. Ensure your nectarines are ripe, as supermarkets tend to sell hard fruits which have to be ripened at home.
4 medium-sized, ripe nectarines
20 slices of cured pork collar or 8 slices of cured ham
Halve the nectarines and remove the stone. Cut each half into three or four wedges and arrange on plates with the ham.
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