Fold icing sugar and mint through cream and refrigerate

Place syrup ingredients into a saucepan and bring to a gentle simmer

Lightly score nectarines along natural line and lower into syrup in two batches

Poach for approximately five minutes or until just tender. Remove with a slotted spoon and rest in a shallow dish

Increase heat and boil until half original volume then cool. Gently remove skin from nectarines then pour over syrup

Arrange syrup drizzled nectarines and minted cream onto dessert plates and scatter with toasted hazelnuts