200 gm dried nectarines 100 gm caster sugar 2 tblspn full-flavoured honey 45 gm plain flour 350 ml cream 3 egg yolks
Soak the nectarines overnight in just enough water to cover. Transfer nectarines and water to a pan, bring to the boil and simmer for 5 minutes. Drain off 125 ml cooking liquid and reserve.
Process nectarines and enough of the remaining cooking liquid to form 500 ml of quite thick purée. Heighten flavour with a little lemon juice.
Combine sugar with remaining cooking liquid and stir over medium heat until sugar dissolves. Boil for three minutes. Whisk egg yolks with an electric beater. With motor running, pour in boiling syrup in a steady stream. Beat until thick and cold. Stir in purée and cream.
Freeze in an ice-cream maker according to manufacturer's instructions, or use the traditional freeze-beat-freeze-beat sequence to ensure that the icecream is smooth.