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Make this for our Vacherin with Chamomile-Poached Nectarines.

Martha Stewart Living, July 2005

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Yield:
Makes 5 cups
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Ingredients

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Directions

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  • Stir together sugar and 1 1/2 cups water in a large saucepan. Heat over medium-high heat, stirring constantly, until sugar has dissolved.

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  • 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.

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