Ingredients for Poached Nectarines
- White Wine
- 1/2 cup granulated sugar
- 2 cinnamon sticks
- Zest of 1 lemon
- 6 ripe but firm nectarines
- Creme Fraiche
- Mint Sprig
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How to Make Poached Nectarines
- In a medium saucepan, combine 1 cup white wine, 1/2 cup granulated sugar, 2 cinnamon sticks, the zest of 1 lemon, and 5 cups of water.
- Place over medium heat and stir until the sugar is completely dissolved.
- Gently place 6 ripe nectarines into the poaching liquid. Add more water if needed to ensure the nectarines are fully submerged.
- Place a square of cheesecloth over the fruit and top with a small plate to keep the nectarines submerged.
- Increase the heat to high and bring the liquid to a boil.
- Reduce the heat to low, and simmer gently until the nectarines are tender but hold their shape, about 5-7 minutes. Avoid overcooking.
- Carefully remove the nectarines from the poaching liquid using a slotted spoon and set aside to cool slightly.
- Return the poaching liquid to a boil and continue to cook, without the nectarines, until reduced to a thick syrup that coats the back of a spoon, about 20-25 minutes.
- Remove the syrup from the heat and let it cool completely.
- Cut the cooled nectarines in half and remove the pits.
- Arrange the nectarine halves on a serving plate.
- Drizzle generously with the cooled syrup.
- Top each nectarine half with a dollop of crème fraîche and a fresh mint sprig.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
247g
Fat
8g
Carbs
22g
