Poached Nectarines
Elegant, aromatic, and effortlessly simple, poached nectarines are a delightful way to transform ripe summer fruit into a luxurious dessert. This recipe features the gentle infusion of flavors from vanilla bean, cinnamon, star anise, and fresh lemon zest, all simmered together in a lightly sweetened syrup. The nectarines are poached to tender perfection, allowing them to absorb the subtle hints of warm spice and citrus. Ideal for entertaining or savoring as a light treat, this dish can be served warm or chilled, garnished with a sprig of fresh mint for a burst of color. Whether paired with creamy mascarpone or enjoyed on their own, these poached nectarines make for an irresistible finale to any meal. Perfect for highlighting seasonal fruit, this recipe is an absolute must-try for lovers of refined yet approachable desserts.
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Recipe Information
Ingredients
- 4 whole ripe nectarines
- 2 cups water
- 1 cup granulated sugar
- 1 whole vanilla bean (or 1 teaspoon vanilla extract)
- 1 whole lemon
- 1 whole cinnamon stick
- 1 whole star anise (optional)
- 5 leaves fresh mint (optional, for garnish)
Instructions
Wash the nectarines thoroughly and leave the skin on. If desired, you can score a small 'X' on the bottom of each nectarine to make peeling easier later.
In a medium saucepan, combine the water and granulated sugar. Stir over medium heat until the sugar dissolves completely to create a simple syrup.
Slice the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the syrup. If using vanilla extract instead, wait to add it at the end of cooking.
Using a vegetable peeler, remove two wide strips of lemon zest (avoid the bitter white pith) and add them to the saucepan. Then, slice the lemon in half and squeeze in two tablespoons of juice.
Add the cinnamon stick and star anise (if using) to the syrup for added warmth and depth of flavor. Bring the mixture to a gentle simmer.
Carefully lower the nectarines into the poaching liquid, ensuring they are mostly submerged. If necessary, add a small amount of water to cover the fruit.
Simmer the nectarines gently over low heat for about 15–20 minutes, turning them occasionally with a spoon to ensure even poaching. The nectarines are ready when they are tender but still hold their shape.
Remove the nectarines from the liquid using a slotted spoon and set aside on a plate to cool slightly.
Increase the heat under the saucepan and simmer the poaching liquid for about 5 minutes to thicken it slightly into a light syrup.
If desired, peel the nectarines by gently pulling off the loosened skins. Cut them into halves or quarters and remove the pits.
To serve, place the nectarines in bowls and drizzle with the warm poaching syrup. Garnish with fresh mint leaves for a pop of color and flavor.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.7 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7 mg | 0% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 61.9 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 352 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
