For the poached nectarine, place the nectarine pieces into a small pan, add the vanilla, sugar, red wine and clove and simmer for five minutes, or until the nectarine is tender. Leave to cool.
For the lemon posset, whisk the egg white until stiff peaks form when the whisk is removed. Gradually add the sugar and whisk until the mixture is shiny and stiff.
Fold in the double cream, lemon zest and juice. Spoon the mixture on top of the nectarine. Garnish with a mint sprig and serve.
