The recipe for this ice cream is simple and does not require a precise dosage. It can be made according to your taste. Start! Of the nectarines, remove the pits from apricot compote drain out the liquid and save it, apricots will squeeze through a sieve the mint leaves finely cut.

On a heated pan place the halved nectarines and fry them until light color, then add brown sugar TM Mistral. Stir the nectarines in the pan, let the sugar caramelize. Put caramelized nectarines from the pan to a plate and let cool. In the same pan, pour out the liquid from the compote, add the mint and boil the mixture for minutes. Let the mixture cool completely.

Plum puree I made this recipe. http://www.povarenok .ru/recipes/show/111 937/ Cooled nectarines cut into arbitrary pieces. For freezing ice-I used disposable cups and sticks for ice cream.

At the bottom of each Cup spread apricot puree, then slices of nectarines, then the plum puree. Add the mint filling. On each Cup I have had for 3 tablespoons of filling. Cups volume of 200 ml was eventually filled to 3/4.

Remove the dessert in the freezer for a few hours to fully freeze. I was cleaning for the night. Lowering the Cup for a few seconds in hot water, extractable fruit ice and enjoy!