Poached nectarines in elderflower and lemon syrup
Serves: 6
Total time: 
Recipe photograph by Martin Poole
Poached nectarines in elderflower and lemon syrup
Serves: 6
Total time: 
See more recipes
Nutritional information (per serving)
Calories
149Kcal
Fat
0gr
Saturates
0gr
Carbs
22gr
Sugars
22gr
Fibre
3gr
Protein
2gr
Salt
0.01gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 6 ripe but firm white or yellow-fleshed nectarines
- 1 x 37.5cl bottle dessert wine
- 3 tbsp elderflower cordial
- a few pieces of pared lemon zest and juice of 1 lemon
- a handful of pitted cherries, halved, and a few unsprayed rose petals, to serve
- vanilla ice cream, to serve
Step by step
Get ahead
If serving cold, poach the fruit up to 1 day ahead; cool, cover and chill.
- Put the nectarines in a bowl. Pour boiling water over them, then leave for 30 seconds. Drain, then peel using a small sharp knife.
- Pour the wine into a wide-based shallow pan with the elderflower cordial and the pared lemon zest and juice. Bring to a simmer, add the nectarines and simmer gently, partially covered with a lid, for 15 minutes or until just tender, then, using a draining spoon, transfer the fruit to a glass bowl. Pour over the poaching liquid.
- Serve warm, scattered with the cherries and rose petals. Or, cool and then chill. Either way, serve with vanilla ice cream.
