Food & Cooking Recipes Dessert & Treats Recipes Poached Nectarines 2.6 (18) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 40 mins Servings: 6 Served with a dollop of whipped cream and the poaching liquid, these fruits become an elegant answer to summer dessert. Ingredients 6 large or 12 small nectarines (about 2 pounds) 1 ½ cups granulated sugar 1 teaspoon pure vanilla extract ½ cup elderflower liqueur or white dessert wine (optional) ½ cup cold heavy cream 1 tablespoon confectioners' sugar Directions 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. 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. Rate it Print