New This Month

Poached Nectarines


Served with a dollop of whipped cream and the poaching liquid, these fruits become an elegant answer to summer dessert.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, July/August 2011


  • 6 large or 12 small nectarines (about 2 pounds)
  • 1 1/2 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup elderflower liqueur or white dessert wine (optional)
  • 1/2 cup cold heavy cream
  • 1 tablespoon confectioners' sugar


  1. With a paring knife, lightly score an "X" into bottom of nectarines (this will help with peeling later). Place in a medium pot, along with granulated sugar, vanilla, liqueur, if using, and enough water to cover. Bring to a boil over medium-high. Cover and reduce heat. Simmer until nectarines are easily pierced with a knife, 10 to 14 minutes, depending on size. With a slotted spoon, transfer nectarines to a medium bowl. When cool enough to handle, peel and return to syrup.

  2. In a medium bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes. Serve nectarines with some poaching liquid and a dollop of whipped cream.

Cook's Notes

You can use peaches in place of nectarines, or a mixture.

Reviews Add a comment