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!!
- 2 cups white wine
- 1 cup sugar
- 6 cinnamon sticks
- 2 pieces lemon peel
- 4 medium nectarines
- 2 tablespoons creme fraiche
- mint sprig
Directions See How It's Made
- 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.
- 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
- 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.
- 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.