Glazed Nectarines with Chocolate Ganache
1 cup heavy cream
¾ lb. bittersweet chocolate (chopped into small pieces)
4 medium nectarines (peeled and pitted)
¼ cup orange marmalade (or substitute with apricot or peach preserves)
1 Tbs. butter
angel food cake (pre-made)
mint leaves (for garnish)
1 Tbs. orange liqueur or apricot brandy
Heat the cream until it comes to a simmer. Remove from heat. Place chocolate in a heatproof bowl. Pour cream over chocolate. Let set for 10 - 15 minutes then whisk until the chocolate melts and mixture is smooth. Cool slightly, stirring occasionally. Mixture should be a little thick but pourable.
Glaze: In a medium skillet combine the marmalade, butter and liqueur; heat over medium heat until everything is melted. Add fruit and spoon glaze over fruit and simmer.
Slice a pre-made angel food cake horizontally. Layer nectarines and ganache and garnish with fresh mint.