- 2 cups white wine
- 1 cup sugar
- 6 cinnamon sticks
- 2 2-by-1/2-inch pieces lemon peel
- 4 medium nectarines (about 1 3/4 pounds), slightly underripe
- Creme fraiche, for serving
- Fresh mint sprigs, for serving
- 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 creme fraiche and a sprig of mint.
Poaching also works well on underripe fruits, which soften and become more flavorful as they cook.