Poached Nectarines

Recipe by Emmalyn

A Martha Stewart recipe. A friend wanted to know the nutritional information, so I'm putting it up here.

Top Review by French Tart

A truly lovely dessert recipe! I poached 6 nectarines, for 6 people obviously! I also used rose wine, as I had some open. The nectarines were just right after 5 minutes, but my syrup took nearly one hour (at a steady rolling boil) to reduce - and, I did NOT increase the water, wine or sugar - as my nectarines were quite small. The flavours were gorgeous - although I might omit the cinnamon stick for summer, and use it during the winter months. I dolloped some creme fraiche on to serve with the suggested mint sprig - a lovely finishing touch. Made for 5 A Day in the photos forum and very much enjoyed thanks Emmalyn! FT:-) Edited to add: When I pitted my nectarines, I also took the skins off, as they were already slipping off!!


  1. In a medium saucepan, combine wine, sugar, cinnamon sticks, lemon peel, and 5 cups water. Place over medium heat, and stir until sugar is dissolved. Gently place nectarines in the liquid. Add more water if needed to cover nectarines. Place a square of cheesecloth over the fruit, and top with a small plate to keep fruit submerged.
  2. Increase heat to high, and bring liquid to a boil. Reduce to a simmer, and cook until nectarines are tender but not soft, about 5 minutes. Remove nectarines from liquid, and allow to cool
  3. Return liquid to a boil, and cook until reduced to a syrup that will coat the back of spoon, about 20 minutes. Remove from heat, and cool.
  4. Cut nectarines in half, and remove pit. Place two halves on serving plate. Drizzle with syrup. Top each half with a dollop of crème fraîche and a sprig of mint.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a