Make this for our Vacherin with Chamomile-Poached Nectarines.
- Yield: Makes 5 cups
Source: Martha Stewart Living, July 2005
- 2 cups sugar
- 2 tablespoons dried chamomile flowers or 1/4 cup fresh organic chamomile flowers or 2 chamomile tea bags
- 1 vanilla bean, halved lengthwise
- 3 1/2 pounds nectarines (about 8 nectarines), cut into 1/2-inch-thick slices
Stir together sugar and 1 1/2 cups water in a large saucepan. Heat over medium-high heat, stirring constantly, until sugar has dissolved.
Tie a small piece of cheesecloth around the chamomile to form a pouch. Add chamomile pouch, the vanilla bean, and nectarines to the saucepan. Reduce heat to low. Cook until nectarines are tender, about 7 minutes. Discard chamomile pouch and the vanilla bean. Let mixture cool completely. Poached nectarines can be refrigerated in their juice in an airtight container, up to 1 day.