Poached Nectarines

Name: Poached Nectarines
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 1/2 cups rosé wine; 1 cup plus 2 tablespoons granulated sugar (or less if your sweet tooth is minimally sweet); 2 strips lemon zest, preferably organic (each about 1/2 inch wide by 1 1/2 inches long); Juice of 1/2 small lemon (about 1 tablespoon); 6 ripe white nectarines (or substitute white peaches); 1 1/2 cups raspberries

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5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6 servings
Calories
307 kcal
Course
Dessert
Cuisine
American

Poached Nectarines

Iris Warren

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Poached nectarines in rosé syrup. Simple as can be in execution. Sophisticated in presentation. Lovely through and through.

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Ingredients

Servings

2 1/2 cups rosé wine
1 cup plus 2 tablespoons granulated sugar (or less if your sweet tooth is minimally sweet)
2 strips lemon zest, preferably organic (each about 1/2 inch wide by 1 1/2 inches long)
Juice of 1/2 small lemon (about 1 tablespoon)
6 ripe white nectarines (or substitute white peaches) halved and pitted but not peeled
1 1/2 cups raspberries

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Instructions

Grab a saucepan or stock pot that's large enough to hold all the halved nectarines or peaches in a single layer. Add the wine, sugar, lemon zest, and juice, bring to a boil, and stir until the sugar dissolves while you pour what's left of that bottle of rosé into a glass and leisurely sip it.
When the sugar is completely dissolved, reduce the heat beneath the rosé syrup to medium-low and add the nectarines. Very gently simmer the nectarines, uncovered, carefully turning them over every so often, until they're tender throughout, 8 to 12 minutes. Check for doneness by piercing the nectarines with the tip of a paring knife. You want the knife to slip in easily but with a touch of resistance because the nectarines will continue to soften slightly after they're removed from the liquid. The exact timing will depend on just how ripe your nectarines. Use a slotted spoon or tongs to remove each nectarine half as it’s ready and place it on a rimmed baking sheet to cool slightly.
When all the nectarines have been removed from the rosé, increase the heat to medium and simmer until it's reduced and slightly syrupy and either measures 1 to 1 1/2 cups, about 10 minutes. The intensity of the flavors will intensify the longer you simmer the syrup. Be careful to take a sip occasionally and be careful not to reduce it to the point where it tastes like cough syrup. Turn off the heat and let the syrup cool to room temperature. The syrup will thicken more as it cools.
Meanwhile, if peeled nectarines are desired, using your fingertips, carefully slip the skin from the nectarines. If the skin adheres, grab a paring knife, place the tip beneath the edge of the skin, and gently tug.
Place the poached nectarines in a serving dish and pour in the rosé syrup. Cover and refrigerate for at least 15 minutes and up to 24 hours.
Just before serving, gently stir in the raspberries and coat them with the syrup, being careful not to crush the berries. Spoon the nectarines, raspberries, and syrup into small dishes.

Nutrition Information

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Serving 1portion Calories 307kcal (15%) Carbohydrates 59g (20%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 1g (5%) Monounsaturated Fat 1g Sodium 6mg (0%) Fiber 4g (16%) Sugar 51g (102%)