Tuesday, 28 June 2011

Poached nectarines.

Left over from the parents day trip to france we have a tray of white nectarines that need dealing with before they go off so I decided to poach some in the bottle of rather nasty white wine which was left in the fridge. The flavour was very delicate as I was using white fruit but it would work equally well with yellow nectarines or peaches. 

180g caster sugar
1 orange
1/2 lemon
8 peaches, firm but ripe, white if possible
500ml water
500ml white wine, dry
1 vanilla pod

Split the vanilla pod in half lengthways and with the blade of a knife scrape the seeds. Cut the orange and lemon into fine slices 2 - 3mm, rind on. Peel the peaches and put them in a pan a single layer deep the peaches in a single layer. Add the caster sugar, water, white wine, vanilla pod halves and seeds. Top with orange and lemon slices. Cut out a round of greaseproof paper the same size as the saucepan and cut a hole in the centre to allow the excess heat to escape; place it directly on top of the peaches. On a high heat bring to the boil, immediately reduce the heat to a gentle simmer and cook for approximately 20 minutes. Turn off the heat and leave them to cool in their own juices. Serve cold.

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