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Vanilla Poached Nectarines

poached peaches bowlAs summer develops and the price of stone fruit drops, I like to poach yellow fleshed peaches and nectarines. When I was a child Mum “stewed” summer fruit to serve for dessert. Poaching the fruit means it retains it’s shape and texture, enhancing both the visual appeal and taste.

For the first batch of the season, I make a pot of syrup with perfumed aromatics in which to poach the fruit. When the fruit is cooked, I lift it out with a slotted spoon, then the syrup becomes a flavourful master poaching liquid for all subsequent batches of fruit I cook over summer and autumn, the intensity of flavour increasing with each batch. I add small leftover amounts of wine or champagne to the syrup and sometimes a little extra water or sugar are needed so there is sufficient volume to cover the fruit.

There is a school of thought that says the fruit should be blanched and peeled before poaching but I find that the skins slip off easily after the fruit has cooled sufficiently to handle.

My grand daughters love icy poles made with the intensely fruity end of season poaching syrup.

8 firm large yellow

1 litre water

OR 500mls water + 500mls white wine

2 cups sugar

1 cinnamon stick

2 vanilla beanspoached peaches syruppoached peaches fruit cut

1 Strip of lemon zest

1 strip of orange juice

In a large shallow pan, bring the sugar and water to the boil, stirring continuously until the sugar has dissolved. Split the vanilla beans lengthwise then add to the syrup along with the cinnamon stick and zest. Reduce the heat and simmer for 1/2 hour.

Run a sharp knife around each piece of fruit in the natural crease. Separate the halves, by twisting the cheeks of the fruit in opposite directions. Use a teaspoon to loosen the pips, then add them to the syrup. Add the fruit to the syrup in a single layer, reduce the heat to the lowest setting and put a simmer mat under the pan. Poach the fruit on a very low simmer for about 1/2 hour or until soft when pierced with a toothpick. Using a slotted spoon, lift the fruit from the syrup and allow to cool. Slip the skins off the fruit halves. Strain the syrup, pour a little over the fruit, then return the vanilla bean and cinnamon stick to the syrup. Store in a covered container in the fridge.

The poached fruit is delicious for breakfast served with a good dollop of vanilla yoghurt.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

3 comments on “Vanilla Poached Nectarines

  1. Pingback: In My Kitchen, February 2014 | Please Pass the Recipe

  2. Pingback: Poached Stone Fruit « sharing the food (and other stuff) we love

  3. starscraper99
    December 21, 2012

    Reblogged this on Land Of Reblogs.

    Like

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This entry was posted on December 21, 2012 by in Breakfast and Brunch, Desserts, Food, Fruit Desserts, Gluten Free and tagged , , , , .
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