Culinary Hotline - Stone Fruit Recipes

It’s stone fruit season and we have decided to dedicate a whole culinary hotline to these sweet and juicy fruit!

All recipes by Clement Pedro



  • 3 Flavourburst yellow fleshed nectarines, cut into wedges with the stones removed
  • 1 habanero pepper
  • 1 small red onion cut into 4 wedges
  • 4 Tbsp olive oil
  • salt and freshly ground black pepper to taste
  • 1 tsp smoked paprika
  • 4 cloves of garlic
  • 10g coriander, roughly chopped
  • ¼ Cup red wine vinegar
  • 1 large free range chicken, butterflied

How To Make Nectarine Habanero Roast Chicken

  1. Preheat your oven to 180C.
  2. Add the nectarines, habanero, red onion and olive oil to a roasting tray and mix well with salt and freshly ground black pepper.
  3. Place in the oven and roast for 30 minutes or until the ingredients are slightly charred.
  4. Remove from the oven and add to a food processor, along with the paprika, garlic, coriander and red wine vinegar.
  5. Blend until smooth then cool to room temperature.
  6. Add some of the mixture to a large container with a tight-fitting lid.
  7. Add the chicken and cover with more of the mixture keeping some of the sauce aside.
  8. Marinate overnight in the fridge or for 1 hour before cooking.
  9. Remove your chicken from the fridge 1 hour before cooking (if chilled overnight) and preheat your oven to 180C.
  10. Place the chicken on a roasting tray roast for 45 minutes or until the juices run clear when pierced into the thigh.
  11. Let the chicken rest for 20 minutes while being covered with foil before carving.
  12. Serve the chicken with toasted wraps, ruby slaw and the remaining sauce, garnished with fresh coriander and served with wedges of lime.



  • ¾ Cup light brown sugar
  • 4-5 Flavourburst yellow fleshed nectarines (depending on the size of your pan)
  • 1 sprigs of time
  • 1 pinch of salt
  • 500g all butter puff pastry

How To Make Nectarine Tarte Tatin

  1. Add your sugar to a large pan and gently melt over a medium heat, swirling the pan to evenly melt and to form a syrup.
  2. Halve your nectarines and remove the stones before arranging in the syrup, facing them cut side up.
  3. Add the sprigs of thyme and sprinkle over the salt.
  4. Gently cover with the puff pastry tucking the sides into the pan.
  5. In a pan preheated to 200C.
  6. Add your pan to the oven and bake for 30 minutes or until the paste has turned golden brown and puffed up.
  7. Remove from the oven and carefully cover with the serving side of a plate larger than the pan.
  8. Gently but swiftly turn the pan over removing the tart from the pan.
  9. Allow to cool slightly before serving as is or with whipped, chantilly cream, or a big chunk of blue cheese.



For the pastry:

  • 2 ½ Cups cake flour
  • 150g butter, cubed and chilled
  • 1 Cup icing sugar
  • 2 large free range egg yolks
  • A squeeze of lemon
  • ¼ Cup iced water
  • 3 eggs, beaten with a little water added.
  • Brown sugar. To coat the outside

For the filling:

  • 6 Flavourburst yellow fleshed nectarines, cut into chunks
  • 3 Tbsp brown sugar
  • 2 tsp vanilla paste
  • ¼ tsp salt

How To Make Baked Nectarine Pockets

  1. For the pastry, add the flour and cubes butter to a food processor along with the icing sugar and egg yolks, pulse together until the mixture forms a breadcrumb like texture.
  2. Then add the egg yolks and 1T of water, blend again until the mixture begins to come together, if it still looks too dry just add 1T of water at a time until it comes together.
  3. Cover the dough with plastic wrap and place in the fridge to chill for 30 minutes while preparing the filling.
  4. For the filling combine the nectarines, brown sugar, vanilla and salt and set aside while rolling out the dough.
  5. Remove the dough from the fridge and place on a floured work surface.
  6. Divide the dough into 12 equal pieces and roll each piece out to about 3mm.
  7. Place a piece of the rolled out dough inside a small bowl that has been coated with non-stick kitchen spray.
  8. Spoon in some of the nectarine filling.
  9. Dip you finger in the beaten egg and run along the pastry laying over the rim of the bowl.
  10. Cover with another piece of pastry and press down gently along the rim to secure the filling.
  11. Turn the bowl upside down revealing the domed pocket.
  12. Trim off the excess dough and crimp the remaining dough by pleating it over its self.
  13. Brush the pocket with some beaten egg and sprinkle over some brown sugar before poking 2 holes on the top.
  14. Repeat this process with the remaining dough and filling.

Chefs Tip: The pockets can be frozen at this point.  Place your pockets in the fridge to chill while preheating your oven to 180°C.
Place your pockets on a baking tray lines with baking paper or coated with nonstick kitchen spray, then bake for 20 -25 minutes or until the pastry is golden brown. Allow the pockets to cool slightly before serving it with WOOLWORTHS’ vanilla bean ice cream.

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