For the rice pudding, heat the milk, cream, golden syrup, vanilla seeds and orange zest in a saucepan and bring to simmering point. Add the rice and simmer until tender, about ten minutes.
For the glazed nectarines, place the nectarine slices onto a baking sheet and dredge with the icing sugar. Using a mini-blowtorch, caramelise the sugar until golden-brown.
Serve the rice pudding in a serving dish with the glazed nectarines on top. Garnish with a sprig of fresh mint.
