Nectarines poached in honeyed white wine

This elegant dessert follows on well from a rich main course – refreshing the palate nicely.

Preparation Time: 15 Mins

Cooking Time: 20 Mins

Total Time: 7 Hrs

Ingredients

For 6 servings…

6                    Nectarines  

30 cl                Wine  - white, sweet  

4 tbs               Honey  - runny        

10 cl                Water       

1 stick             Cinnamon  

1                    Orange  - sliced finely

1 tsp               Lemon zest  - grated 

½ tsp              Vanilla essence        

1 tbs               Lemon juice            

Method

Put the nectarines into a pan of boiling water, simmer for 1 minute, plunge them into a bowl of cold water, drain and lift off the skins.

Put the remaining ingredients (except for the vanilla essence and lemon juice) into a lidded pan wide enough to hold the nectarines in one layer.  Bring to the boil, stirring, then add the nectarines.  Cover and poach, with the syrup barely simmering, until the fruit are just.  This will take 5-10 minutes depending on their ripeness.  Transfer the nectarines with a slotted spoon to a bowl or individual glasses then bubble the syrup fiercely until about half remains and the syrup has thickened.  Cool it until it stops steaming and then stir in the vanilla essence.  Taste and add the lemon juice if too bland in flavour.  Pour over the fruit and chill for at least six hours.

Serve.

Serve With

          Cream

Variations

This recipe can also be used for cooking peaches – particularly white peaches.

Wine recommendations

          A sweet white wine.

  Conventional

           Coteau du Layon

  Interesting

           Barsac

           Jurançon doux